BASA (VIETAM CAT FISH)WITH FENNEL ENJOY DAN:

BASA (CATFISH FROM VIETNAM) WITH FENNEL  by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoon olive oil

1 lime

1 fennel blubs, cored and sliced paper thin

Sea salt to taste

2 teaspoon fennel seeds

1 large BASA fillet, about 2 -3 pounds

1 trablespoon lemon-pepper

2 garlic cloves, minced

4 BASA fillets, 8 (0 Z) each

1 tablespoon fennel fronds

DIRECTIONS:    

1.      Cut lime in half, cut 4 slices from one and one-have for garnish.

2.      Finely grate enough peel from remaining half to squeeze about 3/4-teaspoons from lime half; set aside.

3.      In a dry skillet over medium-heat, toast fennel seeds until aromatic about 1-2 minutes.

4.      When cool crush seeds in spice grinder.

5.      In a sauce-pan bring 1-inch of water to a boil.

6.      Add sliced fennel and salt.

7.      Cover and boil for 7-10 minutes; drain and pat dry.

8.      In skillet heat oil over medium-heat when sizzling.

9.      Add fennel and sauté for about 3 minutes or until fennel is lightly brown.

10.  Add garlic; cook I minute longer.

11.  Remove from pan and set aside.

12.  In the same skillet over medium-high heat, cook fillets,   seasoned with lemon pepper in remaining oil for 3-4 minutes on each side or until fish flakes with a fork.

13.  Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds.

14.  Serve with sautéed fennel.

15.  Garnish with fennel fronds and lime slices.

ENJOY DAN:                                                   BON-APPETITE!!