| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Niger | Toohot04 | 6 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | Red onion, diced | |
| 3 | Fennel bulbs, trimmed | |
| washed | ||
| and thinly sliced | ||
| 1 | t | Coarse salt |
| 2 | Jalapeno chiles, stemmed | |
| seeded | ||
| and minced | ||
| 1/2 | c | Pitted black olives, roughly |
| chopped | ||
| 3 | T | Balsamic vinegar |
| 1/2 | 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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