Barbecued Red Mullet With Warm Fennel Salad And Tangerines Recipe

• 4 x Red mullet - (abt 1 lb) scaled, gutted (you can substitute smelts or possibly large sardines)
• 4 Tbsp. Virgin extra virgin olive oil divided
• 1 x Fennel bulb
• 4 x Tangerines
• 1/3 c. Extra-virgin extra virgin olive oil
• 1/2 c. Tiny green olives, anbequinas or possibly nyons Salt to taste Freshly-grnd black pepper to taste

1. Preheat grill or possibly broiler.
2. Remove gills from fish and brush with oil.
3. Season with salt and pepper and place on grill.
4. Fish should cook about 4 to 5 min per side, so you can do the following steps while they cook.
5. Place 12-inch skillet over medium-high heat.
6. Remove fennel fronds and set aside.
7. Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pcs.
8. Add in 3 Tbsp.
9. oil to warm pan and toss in fennel.
10. Cook fennel till lightly browned and wilted (about 4 min) and set aside.
11. Remove zest from tangerines and then slice off peel.
12. Place zest and segments into mixing bowl and toss in hot cooked fennel, 1/3 c. extra-virgin extra virgin olive oil, olives and fennel fronds.
13. Season with salt and pepper and divide among 4 plates.
14. Place one cooked fish on each plate and serve immediately.
15. This recipe yields 4 antipasto servings.

red mullet, virgin extra virgin olive oil, fennel, tangerines, extravirgin extra virgin olive oil, green olives

Taken from cookeatshare.com/recipes/barbecued-red-mullet-with-warm-fennel-salad-and-tangerines-78716 (may not work)