In a food processor, process first 9 ingredients until fennel seed is finely ground; transfer to a shallow dish. Dip fish filets in herb mixture, coating both sides. In a heavy skillet over medium high heat, cook filets in oil 3-4 minutes on each side or until fish flakes easily with a fork.
Got this recipe from the June-July issue of Taste of Home. Excellant served with a tossed salad and steamed vegetables.
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