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1
Discard the feathery green tops of the fennel, core and cut the bulb into 1inch pieces.
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2
Heat 2 tablespoons of the olive oil in a 9 inch skillet.
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3
Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
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4
Cover and simmer, over medium heat for 10 minutes.
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5
After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer.
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6
Remove the cover and check the liquid in the pan.
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7
If there is a good deal remaining, evaporate it until the mixture look syrupy.
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8
Remove the orange rind.
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9
Turn the heat off and stir in the butter.
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10
Season to taste with salt and pepper; cool to room temperature.
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11
Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer.
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12
Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours.
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13
To bake and serve, remove the fish from the refrigerator 30 minutes before baking.
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14
Preheat the oven to 375F (190C) and bake 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque.
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15
Remove from oven and serve; garnish with yellow bell pepper and chives.
