| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Niger | Toohot04 | 6 | servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lg | Red onion; diced |
| 3 | Fennel bulbs; trimmed, washed, | |
| ; and thinly sliced | ||
| 1 | ts | Coarse salt |
| 2 | Jalapeno chiles; stemmed, seeded, | |
| ; and minced | ||
| 1/2 | c | Pitted black olives; roughly chopped |
| 3 | tb | Balsamic vinegar |
| 1/2 | bn | Parsley; chopped |
| 6 | Six-ounce Grouper fillets; skinned | |
| Olive oil; for brushing fish | ||
| Coarse salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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