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
- Preheat grill or possibly 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 min 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 pcs.
- Add in 3 Tbsp.
- oil to warm pan and toss in fennel.
- Cook fennel till lightly browned and wilted (about 4 min) and set aside.
- Remove zest from tangerines and then slice off peel.
- 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.
- 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.
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)