Rebecca Nielsen's Recipe

Broiled White Fish with Lime Pepper and Fennel

Category: Fish

Serves/Makes: 2
Difficulty: 2
Prep/Cook Time: 18 minutes

Ingredients:

1 1/4 pounds fresh white fish fillets (Lake Superior, trout, snapper, tilapia etc., on the thinner side)
zest of 1 lime
juice of 1/2 a lime
1 t Lime Pepper Seasoning (recommend Olive Tap)
2 T Persian Lime Olive Oil (available on-line)
2 large garlic cloves (grated on microplane)
1 small fennel bulb

Preparation:

Turn oven to broil (525 degrees) and place rack on top shelf.

Cut off the tops (frawns) of the fennel bulb. With a vegetable peeler peel the outer layer off. On the slicer side of your box grater grate the fennel into very thin shavings.

Pour the lime olive oil on to a cookie sheet. Pat fish dry and rub both sides in the oil (even if one side is skin). Place flesh side up and sprinkle on lime zest. Grate one garlic clove over each piece and gently rub in.

Spread juice evenly over fish. Sprinkle the Lime Pepper Seasoning evenly (this contains both the salt and pepper so you do not have to add any). Divide fennel shavings evenly and gently press into fish.

Put on rack in oven and broil for 4 minutes 30 seconds to 6 minutes, depending on the thickness of your fish. I used 2 skin on Lake Superior White Fish fillets and it took about 5 minutes.

Take out and serve. Garnish with fennel frawn.

Cooks Notes - I fell in love with this Lime Pepper Seasoning and wanted to share it with you. This dish is so quick and tasty that you might want to stretch it out so the family doesn't expect this kind of show every night.

If you do want to use a different kind of fish that is thicker, just adjust the cooking time.