Ingredients
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¼ small Red Onion
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3 tablespoons Red Wine Vinegar
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1 pound boneless, skinless Sea Bass
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1 teaspoon crushed Fennel Seeds
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Kosher Salt
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Black Pepper
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1 tablespoon Olive Oil
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½ cup plain Yogurt
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2 tablespoons prepared Horseradish
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2 tablespoons Capers
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4 slices Rye Bread
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Fresh Dill
Directions
Steps
|
1
Done
|
Toss the onion with the vinegar. |
|
2
Done
|
Season the fish with the fennel seeds and ¾ teaspoon each salt and pepper. Cook the fish in the oil in a large nonstick skillet over medium-high heat until opaque, 2 to 3 minutes per side; break into pieces. |
|
3
Done
|
Combine the yogurt, horseradish, and capers. |
|
4
Done
|
Top the bread slices with the yogurt mixture, fish, onion, and dill. |
