Grouper with Fennel and Olive Relish

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1/2 cup olive oil
  • 1 large red onion, diced
  • 3 fennel bulbs, trimmed, washed and thinly sliced
  • 1 teaspoon coarse salt
  • 2 jalapeno chiles, stemmed, seeded and minced
  • 1/2 cup pitted black olives, roughly chopped
  • 3 tablespoons balsamic vinegar
  • 1/2 bunch parsley, chopped
  • 4 to 6 (6ounce) grouper fillets, skinned
  • Olive oil for brushing fish
  • Coarse salt and freshly ground black pepper
Directions

Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.

Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.

Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.

To serve, place fish on a serving platter or individual plates and top with relish.


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