Food Network: Whole Seabass with Fennel and Orange Zest

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Whole Seabass with Fennel and Orange Zest
Recipe courtesy Wolfgang Puck and Jennifer Naylor; Granita Restaurant

Ingredients
3 (1 to 1 1/4 pound each) whole sea bass
6 cloves garlic
1 to 2 heads fennel, fronds removed and reserved, for garnish
1/4 cup extra virgin olive oil
1 orange, zested
Salt and pepper, to taste
Clementine Vinaigrette, recipe follows

Directions
Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and
marinate with olive oil and freshly grated orange zest. Season fish generously with salt and pepper
and place on grill over hot fire. Turn fish and grill on second side.
Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes,
until just cooked through.
Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette.

Garnish with fennel fronds and fresh market vegetables.

Ingredients
Clementine Vinaigrette:
1 1/2 cup clementine juice
1/2 cup champagne vinegar
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
1 tablespoon shallots, chopped
2 cups extra virgin olive oil
Salt and pepper, to taste

Directions
Reduce clementine juice over low flame until it becomes syrup. Cool.
Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to
emulsify. Season with salt and pepper, to taste.