Fennel Spice Fillets
Servings: 4
Ingredients:
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4 skinless fish fillets, each 6 oz (175 g)
1 tbsp (15 mL) fennel Spice rub (recipe below)
3/4 cup (175 mL) chopped fresh or canned pineapple or banana
1/2 cup (125 mL) low-fat plain yogurt
1 tbsp (15 mL) minced fresh mint
Pinch cayenne
Preparation:
Pat dry fish fillets; rub both sides of each with fennel spice rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together pineapple, yogurt, mint and cayenne; arrange on each of 4 plates. Add fish.
Additional Information
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Fennel Spice Rub
Combine, 2 tsp (10 mL) each ground cumin and fennel seeds; 1/2 tsp (2 mL) salt ; pinch cayenne pepper.Tip: The general rule for cooking, grilling, frying and roasting fish at medium-high to high heat is 10 minutes per inch (2.5 cm) of thickness, measured at thickest part of fish.
Tags:
Source
Canadian Living Magazine: July 2004
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