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Bluefish with Fennel and Tomato Sauce
- 1½ pounds boneless, skinless bluefish filets
- 1 pound fresh fennel
- 5 tablespoons butter
- 1 tablespoon olive oil
- 2 medium-size garlic cloves, minced
- 1-inch strip of orange peel
- ½ teaspoon dry fennel seeds
- ¼ cup Pernod
- 1 cup peeled and drained canned tomatoes
- Freshly ground pepper
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 448kcal (22%)|
|Total Fat 25g (39%)|
|Saturated Fat 11g (56%)|
|Cholesterol 138mg (46%)|
|Total Carbohydrate 11g|
|Dietary Fiber 4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|