Barbecued Red Mullet With Warm Fennel Salad And Tangerines Recipe

1. 1

   Preheat grill or possibly 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 about 4 to 5 min 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 pcs.

8. 8

   Add in 3 Tbsp.

9. 9

   oil to warm pan and toss in fennel.

10. 10

    Cook fennel till lightly browned and wilted (about 4 min) 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 hot cooked fennel, 1/3 c. extra-virgin 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.

15. 15

    This recipe yields 4 antipasto servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.