Grouper with fennel and olive relish

Yield: 6 servings

Measure Ingredient
½ cup Olive oil
1 large Red onion; diced
3 \N Fennel bulbs; trimmed, washed,
\N \N ; and thinly sliced
1 teaspoon Coarse salt
2 \N Jalapeno chiles; stemmed, seeded,
\N \N ; and minced
½ cup Pitted black olives; roughly chopped
3 tablespoons Balsamic vinegar
½ bunch Parsley; chopped
6 \N Six-ounce Grouper fillets; skinned
\N \N Olive oil; for brushing fish
\N \N Coarse salt; to taste
\N \N Freshly-ground black pepper; to taste

Heat the oil in a skillet over medium-low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, place fish on a serving platter or individual plates and top with relish. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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