Cross Gates Fitness

Instructions

WHAT TO GET

fish

2 filets yellow tail, de-scaled and sliced into 4 pieces, each filet

1 teaspoon salt

1 teaspoon pepper

¼ teaspoon cajun

2 tablespoons rice oil

½ teaspoon parsley (minced)

¼ teaspoon fresh thyme leaves

Broth

2 tablespoons butter

1 tablespoon rice oil

4 cloves roasted garlic

2 thyme sprigs

⅔ fennel bulb (roughly diced)

2 teaspoons toasted fennel seeds

2 teaspoons pepper

2 teaspoons salt

½ fresh lemon’s juice

⅔ cup dry white wine

2 cups chicken stock

⅔ cup diced red potato

1 cup packed spinach leaves

8 heirloom cherry tomatoes, cut in half

parsley leaves for garnish

kalamata olives for garnish

WHAT TO DO

Fish

1.    season fish with salt, pepper, and cajun

2.   place skin side-down in medium heated pan with rice oil

3.   remove from heat when cooked (8-12 minutes)

broth

1.    heat rice oil in dutch oven to medium heat 

2.   add fennel, potato, garlic, fennel seeds, and thyme

3.   when fennel starts to caramelize, add white wine, lemon, butter, and chicken stock

4.   allow to simmer for 15-20 minutes

5.    add spinach

6.   garnish with cherry tomatoes cut in half, parsley, and olives

Ingredients
  • 2 filets yellow tail, de-scaled and sliced into 4 pieces, each filet
  • 3 teaspoon salt
  • 3 teaspoon pepper
  • ¼ teaspoon cajun
  • 2 tablespoons rice oil
  • ½ teaspoon parsley (minced)
  • ¼ teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1 tablespoon rice oil
  • 4 cloves roasted garlic
  • 2 thyme sprigs
  • ⅔ fennel bulb (roughly diced)
  • 2 teaspoons toasted fennel seeds
  • ½ fresh lemon’s juice
  • ⅔ cup dry white wine
  • 2 cups chicken stock
  • ⅔ cup diced red potato
  • 1 cup packed spinach leaves
  • 8 heirloom cherry tomatoes, cut in half
  • parsley leaves for garnish
  • kalamata olives for garnish
Subscribe to RSS - Cross Gates Fitness