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.