Yesterday I made a dish that was unexpected and out of character for me, being that I don't usually cook fish and I have never used fennel before. As such, it was light, flavorful, and I will definitely be using fennel again! Next time, maybe raw.
I had about a pound of tilapia and coated it in a dry rub:
- 2 tbsp. chili powder
- 1 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1/2 tbsp. kosher salt
- 1/2 tbsp. blackened cajun rub
This is the fennel salad I made as a side dish. The only thing I changed was that I used bacon instead of panchetta. I cut it up into chunks and cooked & rendered the fat on the stove instead of throwing it in the oven to roast. Then I drained out as much of the bacon fat as possible and tossed it with the roasted fennel before combining it with lettuce.
Winner winner, fish dinner.