Barbecued Red Mullet With Warm Fennel Salad And Tangerines

Recipe Ingredients

4		Red mullet - (abt 1 lb) - scaled, gutted
		= (you can substitute smelts or large
		Sardines)
4 tablespoons	60ml	Virgin olive oil - divided
1		Fennel bulb
4		Tangerines
1/3 cup	78ml	Extra-virgin olive oil
1/2 cup	118ml	Tiny green olives
		= (Anbequinas or Nyons)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat grill or broiler.

Remove gills from fish and brush with oil. Season with salt and pepper and place on grill. Fish should cook about 4 to 5 minutes per side, so you can do the following steps while they cook.

Place 12-inch skillet over medium-high heat. Remove fennel fronds and set aside. Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pieces. Add 3 tablespoons oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (about 4 minutes) and set aside.

Remove zest from tangerines and then slice off peel. Place zest and segments into mixing bowl and toss in warm cooked fennel, 1/3 cup extra-virgin olive oil, olives and fennel fronds. Season with salt and pepper and divide among 4 plates. Place one cooked fish on each plate and serve immediately.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5634) - from the TV FOOD NETWORK

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