| |
|
|
| |
|
|
| |
|
|
Fish Grilled in Fennel
Time: 1 hour 15 minutes
1 head garlic, cloves peeled
2 shallots
1 tablespoon fresh thyme leaves
½ cup extra virgin olive oil
3 lemons
2 whole yellowtail snappers, red snappers or black sea bass, each
about 2 ¼ pounds, cleaned
4 to 6 heads fennel, branches and fronds untrimmed (fronds will be
quite long)
1 tablespoon unsalted butter
½ cup heavy cream
1 cup Parmigiano-Reggiano shavings.
1. Place garlic cloves in a small saucepan cover with water, and
simmer 15 minutes until they are tender. Drain. Mash by hand or
puree in small food processor. Mince 1 shallot, mix with the
garlic, add half the thyme and by hand or machine, beat in
tablespoons olive oil and the juice of ½ lemon to make a paste.
2. Cut 4 deep slashes in both sides of each fish. Rub the fish
inside and out with some oil and juice of ½ lemon. Season with
salt and pepper to taste. Fill slashes with garlic paste, and
spread any remaining inside fish. Slice remaining shallot, and put
slices in cavities. Slice one lemon, and put slices in cavities.
3. Cut off fennel bulbs, and remove a few frond sprigs for
garnish. For each fish, place about three fennel branches, fronds
attached, side by side lengthwise on
work surface. Place one fish on bed of fennel, and top with about
three more branches with fronds. With butcher’s cord, tie fennel
around fish in 3 places. Drizzle with remaining olive oil.
4. Heat grill, preferably charcoal. Heat oven to 425 degrees.
Butter a shallow 4-cup baking dish.
5. Slice off bottom half inch of fennel bulbs. Slice each bulb
vertically, in ½-inch thick slices. Place in saucepan, cover with
water and bring to a boil. Cook 3 minutes, drain and place in bowl
of ice water. Drain and pat dry.
6. Arrange fennel slices, partly overlapping, in baking dish.
Scatter with remaining thyme. Drizzle with cream, and strew with
cheese.
7. Grill fish 10 – 15 minutes on each side, until tip of knife
inserted in thickest part slips out easily and feels very warm
when touched with your chin. While fish grills, place dish with
fennel in oven, and bake about 15 minutes until browned on top.
8. To serve, snip off the strings around the fish, and remove the
fennel. Remove the lemon and shallot slices from the inside fish.
Fillet fish, and arrange on platter; garnish with remaining lemon,
cut in wedges, and reserved fennel sprigs. Serve baked fennel
alongside.
Yield: 4 servings
Back to recipes
Print version
(will open in a new window)
|
|
|
| |
|
|
|
