Grouper With Fennel And Olive Relish

Recipe Ingredients

1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Red onion - diced (large)
3		Fennel bulbs - trimmed, washed, and thinly sliced
1 teaspoon	5ml	Coarse salt
2		Jalapeno chiles - stemmed, seeded, and minced
1/2 cup	73g / 2.6oz	Pitted black olives - roughly chopped
3 tablespoons	45ml	Balsamic vinegar
1/2		Parsley - chopped
6		Grouper fillets - skinned
		Olive oil - for brushing fish
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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 - http://www.foodtv.com

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