| 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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