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Drain the fennel. 2. In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.
Sprinkle with fennel seeds, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center.
2 large fennel bulb, large dice and reserve some fronds for garnish; 1 large yellow onion, sliced; 1 tsp fennel seeds (optional) 2 tsp salt, divided; 4 tbsp olive oil, divided; cracked pepper; 2 ...
Add one-third of the cooked fennel and shallots and fry, stirring, until golden and crispy, about 5 minutes. Using a slotted spoon, strain the crisp fennel and shallots and drain on paper towels. Season with salt. Stir the lemon juice and parsley into the remaining fennel-shallot mixture and season with salt and pepper. Spoon the fennel onto ...
Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel. 2. In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.
Place lemon slices on halibut; return dish to oven and roast 10 to 12 minutes or just until halibut turns opaque in center. To serve, sprinkle with fennel fronds, if using. Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.
1 / 2 fennel bulb, cored and thinly sliced To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
Add the chopped fennel and onion and cook, stirring often, until softened and lightly browned around the edges, 4 to 5 minutes. Remove to a plate. Heat the remaining oil in the same frying pan and ...