Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    red mullet - -- (abt 1 lb), scaled,
                        -- gutted
                        (you can substitute smelts or large
                        sardines)
   4      tablespoons   virgin olive oil -- divided
   1                    fennel bulb
   4                    tangerines
     1/3  cup           extra-virgin olive oil
     1/2  cup           tiny green olives -- anbequinas or nyons
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Preheat grill or 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 minutes 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 pieces. Add 3 tablespoons oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (about 4 minutes) and set aside. Remove zest from tangerines and then slice off peel. Place zest and segments into mixing bowl and toss in warm cooked fennel, 1/3 cup 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634)