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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This salsa complements a full-flavored fish such as grilled tuna or swordfish. Ingredients:
1 whole garlic head |
2 medium fennel bulbs, thinly sliced |
cooking spray |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/4 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1/4 teaspoon minced fresh rosemary |
Directions:
1. Preheat oven to 450°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.
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