Grouper with fennel and olive relish
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Olive oil |
1 | large | Red onion; diced |
3 | Fennel bulbs; trimmed, washed, | |
; and thinly sliced | ||
1 | teaspoon | Coarse salt |
2 | Jalapeno chiles; stemmed, seeded, | |
; and minced | ||
½ | cup | Pitted black olives; roughly chopped |
3 | tablespoons | Balsamic vinegar |
½ | bunch | Parsley; chopped |
6 | Six-ounce Grouper fillets; skinned | |
Olive oil; for brushing fish | ||
Coarse salt; to taste | ||
Freshly-ground black pepper; to taste |
Directions
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@...
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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