Barbecued Red Mullet with Warm Fennel Salad and Tangerines

1. 1

   Preheat grill or broiler.

2. 2

   Remove gills from fish and brush with oil.

3. 3

   Season with salt and pepper and place on grill.

4. 4

   Fish should cook 4 to 5 minutes per side, so you can do the following steps while they cook.

5. 5

   Place 12-inch skillet over medium-high heat.

6. 6

   Remove fennel fronds and set aside.

7. 7

   Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pieces.

8. 8

   Add 3 tbsp.

9. 9

   oil to hot pan and toss in fennel.

10. 10

    Cook fennel until lightly browned and wilted (approximately 4 minutes) and set aside.

11. 11

    Remove zest from tangerines and then slice off peel.

12. 12

    Place zest and segments into mixing bowl and toss in warm cooked fennel, 1/3 cup extra-virgin olive oil, olives and fennel fronds.

13. 13

    Season with salt and pepper and divide among 4 plates.

14. 14

    Place one cooked fish on each plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.