Barbecued Red Mullet with Warm Fennel Salad and Tangerines
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Ingredients
| 4 | (1 lb.) red mullet, scaled and gutted* | | 4 tbsp. | virgin olive oil, divided | | 1 | fennel bulb | | 4 | tangerines | | 1/3 cup | extra-virgin olive oil | | 1/2 cup | tiny green olives, anbequinas or | | nyons | | Salt, to taste | | Freshly ground black pepper, to taste |
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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 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 tbsp. oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (approximately 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.
Author's Comments
*You can substitute smelts or large sardines.
Four antipasto servings.
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