| 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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