I love fennel in many forms: simmered slowly with saffron and tomatoes as the base for a lovely seafood stew; tossed with olive oil and roasted with haricots verts and potatoes; even raw, especially when paired with juicy navel oranges, as in this salsa.
Fennel-Orange Salsa is crisp, colorful and subtle. The citrus helps tame the fennel’s licorice flavor, and the fennel leaves make a nice substitute for the usual cilantro. Serve it with any grilled or broiled mild, white-fleshed fish, such as halibut, red snapper or orange roughy. When you’re not on a schedule, refrigerate the salsa a few hours to let the flavors meld.
A simple green salad dressed in a light vinaigrette and bread sticks or focaccia go nicely with the fish.