ELECTRIC BLUE FISHING CHARTERS
SEARED TUNA with FENNEL & THYME
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Ingredients salt and black pepper Marinade 3 x 15ml spoon (3 tablespoons) Pernod 2 x 15ml spoon (2 tablespoons) olive oil grated rind and juice of 1 lemon 2 x 5ml spoon (2 teaspoons) fresh thyme leaves, chopped 2 x 5ml spoon (2 teaspoons) fennel seeds, crushed Serves 4 Method
Mix the Pernod, oil, lemon rind and juice, thyme and fennel in a bowl. Pour over the fish and leave to marinate for 1-2 hours. Preheat a lightly oiled griddle pan or a heavy-based frying pan, over a high heat. When hot, cook the fish for 3-4 minutes on each side. Serve with a green salad and crusty bread. Note: Pernod is a French Aperitif available from good wine & spirit merchants Wine
To compliment this try a nice dry table white wine available at all large stores like Publix etc.
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