Cooking Index - Cooking Recipes & IdeasBarbecued Red Mullet With Warm Fennel Salad And Tangerines Recipe - Cooking Index

Barbecued Red Mullet With Warm Fennel Salad And Tangerines

Type: Fish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

4   Red mullet - (abt 1 lb) - scaled, gutted
  = (you can substitute smelts or large
4 tablespoons 60mlVirgin olive oil - divided
1   Fennel bulb
4   Tangerines
1/3 cup 78mlExtra-virgin olive oil
1/2 cup 118mlTiny 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.

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


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