CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
4 |
|
Red mullet -; (abt 1 lb), scaled, |
|
|
; gutted |
|
|
(you can substitute smelts or large |
|
|
Sardines) |
4 |
tb |
Virgin olive oil; divided |
1 |
|
Fennel bulb |
4 |
|
Tangerines |
1/3 |
c |
Extra-virgin olive oil |
1/2 |
c |
Tiny green olives; anbequinas or nyons |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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.
This recipe yields 4 antipasto servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5634)
Per serving: 334 Calories (kcal); 32g Total Fat; (82% calories from
fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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