The Secret Ingredient (Pastis): Pastis-Glazed Fish With Fennel Slaw Recipe

1. 1

   Preheat your broiler.

2. 2

   In a small saucepan, simmer the pastis, water, and sugar together until the sugar melts and the mixture is translucent. Leave aside to cool and thicken.

3. 3

   Pat the fish dry and season with salt and pepper. Rub the underside and sides of the filet, but not the top, or the glaze will slide off, with a touch of olive oil. Place the fish on a baking sheet lined with a Silpat or parchment. Spoon the glaze over the top of the fish, painting it all over the surface. It will run off a bit, so just paint more on top of it.

4. 4

   Place the fish under the broiler until the glaze begins to caramelize and the fish is flaky, 5 to 8 minutes.

5. 5

   Meanwhile, make the fennel slaw by combining the fennel, fennel fronds, dill, lemon juice, lemon zest, and olive oil with salt and pepper. Toss to combine.

6. 6

   Divide the fennel slaw between two plates. Carefully perch a piece of fish on top of each pile (the glaze on top is very hot). Serve right away.

* Per serving · 4 servings · Values may vary.