Barbecued Red Mullet With Warm Fennel Salad And Tangerines |
Course : Italian
Source: Mario Batali
Serves: 4 |
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Ingredients:
4 medium red mullet - -- (abt 1 lb), scaled, gutted (you can substitute smelts or large sardines) |
4 tablespoons virgin olive oil -- divided |
1 medium fennel bulb |
4 medium tangerines |
1/3 cup extra-virgin olive oil |
1/2 cup tiny green olives -- anbequinas or nyons |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
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Preparation / Directions:
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)
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