1 large fennel bulb (about 1 pound), trimmed, halved, cored, and sliced into 1/4 inch strips
2 medium shallots, sliced thin
2 medium oranges, 1 zested, both peeled, quartered and cut crosswise into thin slices
4 tbl unsalted butter, softened
1 medium garlic clove, minced
2 tsp minced fresh tarragon leaves
table salt and fresh ground black pepper
4 Tbl white wine
4 tilapia, red snapper, cod, or halibut fillets, about 6 oz each
Combine fennel and shallots in a large microwave safe bowl; cover tightly with plastic wrap. Microwave on high for 3 minutes, stirring halfway through. Combine butter, orange zest, garlic, 1 tsp tarragon, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Combine orange pieces and remaining tsp tarragon in another small bowl; set aside. Adjust oven rack to lower middle position and preheat oven to 450. Cut 8 (12 inch) sheets of foil and lay 4 out flat on the counter. Arrange the shallot and fennel mixture evenly among the center of the foil sheets, forming a mound. Add 1 Tbl white wine to each mound of vegetables. Salt and pepper the fish fillets and place one on each vegetable mound. Spread 1/4 of the butter mixture onto each fillet. Top with the other 4 pieces of foil and crimp the edges to form 4 tightly sealed packets. Place on a rimmed cookie sheet and bake at 450 for 15 minutes. Remove promptly and plate, topping with the orange pieces and tarragon mixture.
2 medium shallots, sliced thin
2 medium oranges, 1 zested, both peeled, quartered and cut crosswise into thin slices
4 tbl unsalted butter, softened
1 medium garlic clove, minced
2 tsp minced fresh tarragon leaves
table salt and fresh ground black pepper
4 Tbl white wine
4 tilapia, red snapper, cod, or halibut fillets, about 6 oz each
Combine fennel and shallots in a large microwave safe bowl; cover tightly with plastic wrap. Microwave on high for 3 minutes, stirring halfway through. Combine butter, orange zest, garlic, 1 tsp tarragon, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Combine orange pieces and remaining tsp tarragon in another small bowl; set aside. Adjust oven rack to lower middle position and preheat oven to 450. Cut 8 (12 inch) sheets of foil and lay 4 out flat on the counter. Arrange the shallot and fennel mixture evenly among the center of the foil sheets, forming a mound. Add 1 Tbl white wine to each mound of vegetables. Salt and pepper the fish fillets and place one on each vegetable mound. Spread 1/4 of the butter mixture onto each fillet. Top with the other 4 pieces of foil and crimp the edges to form 4 tightly sealed packets. Place on a rimmed cookie sheet and bake at 450 for 15 minutes. Remove promptly and plate, topping with the orange pieces and tarragon mixture.
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