MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
- Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
- Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
- Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
- For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
- When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
- Serve the fish with some of the Pernod butter sauce and grilled fennel.
MEDITERRANEAN GRILLED SNAPPER
Ripe olives add a Mediterranean touch to this herb-accented grilled fish recipe that's perfect for a dinner for two!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 2
Number Of Ingredients 9
Steps:
- In 8-inch square (2-quart) glass baking dish, place fish. In small bowl, mix oil, lemon juice, basil, rosemary and garlic; pour over fish. Cover; refrigerate 2 hours to marinate.
- Remove fish from marinade; set aside. Pour marinade into 1-quart saucepan. Add olives, zucchini and tomato to marinade. Cook over medium heat 4 to 5 minutes, stirring occasionally, until zucchini is crisp-tender.
- Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish, skin sides down, on grill. Cover grill; cook over medium heat 10 to 15 minutes or until fish flakes easily with fork. Spoon tomato olive mixture over snapper.
Nutrition Facts : Calories 240, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
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