INGREDIENTS
2 tsp. fennel seeds
1/2 tsp. whole black peppercorns
1/2 tsp. salt
4 bluefish fillets
1 TBSP. butter or margarine
1 TBSP. olive oil
DIRECTIONS
In a bowl, combine fennel seeds, peppercorns, and salt.
Use to rub on both sides of bluefish fillets.
In a nonstick 12-inch skillet, melt butter with oil over medium-high heat.
Add bluefish and cook until fish is just opaque throughout, 4 to 6 minutes per side.
Serves 4.
