I digress ...
While doing my pre-snow shopping yesterday, I saw some fantastic looking whole yellowtail snapper ... so I bought one. I got the baby of the bunch, about 2.5 pounds, which when cleaned and filleted yielded about two dinners worth for us. In order to make sure the second half was still good for tomorrow, I am marinating half for tomorrow's tacos. Tonight therefore I went with something a little different. I did the fish pan-seared with accompaniments (sautéed onion, avocado) served with: fennel mash, roasted asparagus & sweet peppers and salad.
Fennel mash is a great substitute for potatoes when you want something a little lighter to go with fish ... it takes a little longer to prepare given the roasting time, but is incredibly simple to execute.
Fennel Mash
1 fennel bulb (cut off the shoots and save the leaves to use for anything else you want to put fennel on)
1/4 cup shredded cheese (I used 6 cheese Italian blend)
2 tsp olive oil
1 tbsp dijon mustard (I prefer Maile)
Pinch each of salt, pepper & Lawry's seasoning
Preheat oven to 350F. Clean fennel bulb, trim off root end and then slice downwards from top towards root end through the long side. Put the two halves in a roasting pan, put one tsp of olive oil on each half and then sprinkle with the seasonings. Cook the fennel for about 45 minutes, until soft (may take a bit longer depending on the size of the bulb). Once soft, put the fennel in a mixing bowl and mash (preferably with a potato masher, but a strong spoon will work too). If a large amount of liquid has released from the fennel, you can dab with some paper towels to absorb a bit of it. Once mashed, add the remaining ingredients and stir until well mixed. Plate, and enjoy.
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