Grilled Fish With Fennel - Palamida Me Maratho Recipe

Name: Grilled Fish With Fennel - Palamida Me Maratho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs red snapper or 1 1/2 lbs bonito tuna; 1 tablespoon olive oil; 8 ounces fennel bulbs, and stalks trimmed (small baby ones); 1 cup white wine; 2 lemons, juice of; 1 lemon, zest of; fresh ground black pepper; salt; For the Marinade; 1/2 lemon, zest of; 1 garlic clove, peeled and diced; 1 teaspoon oregano; 1 tablespoon finely chopped fresh dill; salt; fresh ground black pepper; 2 tablespoons olive oil

Servings: persons

1 1/2 lbs red snapper or 1 1/2 lbs bonito tuna
1 tablespoon olive oil
8 ounces fennel bulbs, and stalks trimmed (small baby ones)
1 cup white wine
2 lemons, juice of
1 lemon, zest of
fresh ground black pepper
salt
For the Marinade
1/2 lemon, zest of
1 garlic clove, peeled and diced
1 teaspoon oregano
1 tablespoon finely chopped fresh dill
salt
fresh ground black pepper
2 tablespoons olive oil

1
Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.
2
Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.
3
Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.
4
To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs red snapper or 1 1/2 lbs bonito tuna, 1 tablespoon olive oil, 8 ounces fennel bulbs, and stalks trimmed (small baby ones), 1 cup white wine, and more.

Yes, Grilled Fish With Fennel - Palamida Me Maratho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish With Fennel - Palamida Me Maratho

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