Yield: 6 servings
|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.