Free Recipe Grouper with Fennel And Olive Relish
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Grouper with Fennel And Olive Relish Recipe
1/2 c Olive oil
1 lg Red onion; diced
3 Fennel bulbs; trimmed,
-washed,
; and thinly sliced
1 ts Coarse salt
2 Jalapeno chiles; stemmed,
-seeded,
; and minced
1/2 c Pitted black olives; roughly
-chopped
3 tb Balsamic vinegar
1/2 bn Parsley; chopped
6 Six-ounce Grouper fillets;
-skinned
Olive oil; for brushing fish
Coarse salt; to taste
Freshly-ground black pepper;
-to taste
Grouper with Fennel And Olive Relish Preparation
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@prodigy.com 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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