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@...
01-27-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.