Yellowtail with fennel sauce

Time 40 minutes
Yields Serves 4
Yellowtail with fennel sauce
(Mel Melcon / Los Angeles Times)

Fennel sauce


Bring water to boil in a medium saucepan. Blanch the fennel greens for about 15 to 20 seconds, then remove and drain.


Puree the fennel fronds in a blender with the garlic, then drizzle the olive oil into the blender with the salt and add lemon juice to taste.

Poached yellowtail


Put 4 cups water, the wine, peppercorns, bay leaf and lemon zest in a large saucepan (big enough to hold the 4 fillets) and bring to a boil. Reduce the heat to medium and simmer for 5 minutes for the flavors to steep.


Using a spatula, lower the fillets into the hot liquid and poach for several minutes just until stiffened (if there is not quite enough liquid to completely cover the fillets, add equal parts wine and water to cover). Remove the fillets from the liquid, drain and place on warm serving plates.


Ladle 2 tablespoons fennel sauce on each fillet and sprinkle 2 to 3 drops of colatura on each fillet, or to taste.

This recipe is based on a dish served at Ristorante San Pietro in Cetara, Italy. See Cookstuff (this page) for information about where to buy colatura. Wild fennel is available at some farmers markets. Yellowtail can be purchased at Bristol Farms stores as well as select Japanese markets.

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