- Merrill
Pretty much everything my husband and I consumed at Kiwayu Safari Village -- a lovely eco-resort right on the Indian Ocean in Kenya -- involved lime in some way: from the virgin Dawa (lime juice mixed with water and a little sugar) we were offered as a refreshment when we first arrived (welcome drinks seem to be standard in East Africa, and I'll admit I kind of wish we had them here), to the wedges of lime served alongside fresh octopus salad or dressed crab at lunch, to the paper-thin slices of lime layered on top of the beautiful whole baked fish presented to us at the dinner table one night. What's more, the bartenders used a special tool to squeeze limes for our cocktails every night: it was a wooden juicer with two long handles, beautiful hand-carved detailing on the top, and a slightly off-center cluster of small holes for the juice to run through. We loved watching the bartenders squeeze lime and after lime with these.
The day before we left, the women working in the small shop at the hotel beckoned me to a corner, where she furtively unwrapped a small bundle. Inside, she had four of the lime squeezers. She said, "We normally don't sell these, but I have some extra -- would you like one?" I didn't hesitate, and I was soon walking back to our bungalow with a lime squeezer all my own.
Below is an adaptation of the recipe, given to me by the chef at Kiwayu, for the whole baked fish with lime -- in addition to the lime slices that get laid on top of the fish, the fish gets bathed in a delicate marinade of lime juice, olive oil and cilantro before baking. Lime heaven!
Fish Baked in Foil with Fennel and Lime
Adapted from Kiwayu Safari Village
Serves 4 to 6
- 1 medium whole fish, about 2 1/2 pounds (I used striped bass), head and tail on and scaled
- 1/4 cup freshly squeezed lime juice
- 1/2 cup olive oil
- 1/4 cup roughly chopped cilantro
- Salt
- 1/2 teaspoon coarsely ground black pepper
- 1 fennel bulb
- 1 large red onion
- 1 large lime, very thinly sliced
- 1 tablespoon unsalted butter, cut into small chunks
- 1 tablespoon Dijon mustard
21 Comments on Fish Baked in Foil with Fennel and Lime:
Great recipe... I was checking your newsletter and when I saw the fish, I dediced to cook it right away, I had everything on hand in the restaurant and as soon as I finish reading it I went to the kitchen to cook it for me, the fish turned out great, but I have to confess... I coudn't stop adding twice the butter :) to have more "sauce" to dip crusty bread in it! Thanks Merrill
Merrill is a co-founder of food52.
added about 1 year agoYou're welcome! So glad you liked it. And I'm never against adding a little more butter...
What does the inside of the lime press look like?
Merrill is a co-founder of food52.
added about 1 year agoCheck out the second photo in the slideshow!
Thanks for a great recipe/souvenir...the pics are fabulous, too!! I have been studying them.
Merrill is a co-founder of food52.
added about 1 year agoYou're very welcome -- and glad you're enjoying the photos.
Thanks, Merrill, for the recipe and the pictures of your lime squeezer. We live part-time in Maryland where striped bass is called rockfish and is the state fish. Can't wait to try this dish as soon as we return! I have always felt that the best souvenirs we can bring home from our travels are the recipes for foods we tasted and the memories that are rekindled every time we cook them.
Merrill is a co-founder of food52.
added about 1 year agoI so agree!
What a wonderful keepsake from your honeymoon. And the fish looks like a treat.
Merrill is a co-founder of food52.
added about 1 year agoThanks!
This sounds scrumptious and what a cool souvenir! Love the new set-up that makes it easier to save the recipe.
Merrill is a co-founder of food52.
added about 1 year agoSo glad you like the new set-up! We do too.
The fish sounds delicious!
Merrill is a co-founder of food52.
added about 1 year agoThank you!
Love the fish and really really love the Africa pix!!!!
Merrill is a co-founder of food52.
added about 1 year agoSo glad! It was truly an amazing trip.
This is so beautiful, it could be a painting! I think this would be a great recipe for Meg with her feasting on art work to pair up with a painting (http://www.feastingonart.com/recipes). The lime squeezer is so artful, too. Not to mention the flavor profile, mustard, fennel, and lime, yum.
Merrill is a co-founder of food52.
added about 1 year agoThanks! And what a cool site.
I agree, that lime squeezer is gorgeous. And the flavor profile is enticing. I'm a vegetarian, but your photos have me craving this fish, or at least a safari/beach vacation at Kiwayu.
@Sagegreen, thanks for sharing www.feastingonart.com, I love it!
Merrill is a co-founder of food52.
added about 1 year agoYes, in fact I suspect they may have even cooked it on the grill at Kiwayu.
Beautiful! I bet this would be a very grill-friendly dish, too. Thanks so much for sharing these dishes and your honeymoon memories with us!
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