Seafood Saganaki

This is an adaption of a traditional Greek dish of fried feta. Any seafood can be used but a white fish such as seabass, snapper, or monkfish is recommended.

ingredients

1 bulb fennel
1 4-inch red chile, minced
1 clove garlic, minced
2 TBSP olive oil
2/3 cup dry white wine
1 1/2 pounds of halibut or other firm white fish filets
Sea salt
Freshly ground pepper
3 oz Greek feta, crumbled

directions

1
Cut the fennel in half lengthwise, core it, and then slice it thinly crosswise.
2
Heat the olive oil in a large skillet over medium heat and saute the fennel, chile, scallion, and garlic together until the fennel starts to soften, about 4-5 minutes. Add the wine and bring everything to a boil.
3
Lightly sprinkle the fish with salt and pepper and then add to the skillet. Cover and allow fish to cook until it is no longer opaque, about 5-10 minutes. Remove the lid from the pan and sprinkle in feta. Swirl the pan to help the cheese melt but be mindful to not let it boil. When the sauce is creamy, remove from the heat.

Source: Sarah Forsberg