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Simple Fennel and Red Pepper SautÚ Recipes

Fennel and Red Pepper SautÚ


This is the perfect foil for a crusty grilled whole fish, such as trout, red snapper, or small catfish.


Makes 6 servings

  • 3 medium size fennel bulbs, trimmed, any tough outer ribs removed, cut into large dice, boiled or steamed until just tender, and well drained

  • 2 tablespoons butter

  • 1 tablespoon pure olive oil

  • 1 small onion cut into ╝ inch dice

  • 2 small red bell peppers, seeded and cut into large dice

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh oregano

  • Freshly grated parmesan cheese (optional)

  • Extra virgin olive oil (optional)

  1. Melt the butter in a heavy skillet or sautÚ pan over medium heat. Stir in the pure olive oil. Add the onioin and bell peppers and cook, stirring, until the onion is limp and the peppers are crisply tender, 6 to 7 minutes. Stir in the drained fennel, season with salt, pepper and oregano. Cook, stirring, until the fennel is tender and lightly browned, another 10 minutes or so.

  2. Serve very hot and pass the cheese separately. Or, if you prefer, cook the fennel mixture and serve it at room temperature, without the cheese, and pass the extra virgin olive oil for drizzling on the top.

More about Simple Fennel Cooking Recipes


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