FISH FLAMBE WITH FENNEL

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Fish Flambe With Fennel image

This recipe used a firm white fish such as bluefish, striped bass, perch or trout. This comes from the Best of Bon Appetit.

Provided by mary winecoff

Categories     European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1 teaspoon dried fennel
1 teaspoon thyme
2 tablespoons parsley, minced
2 tablespoons lemon juice or 2 tablespoons white wine
1 tablespoon ouzo
3 lbs whole firm white fish (see description above)
2 tablespoons cognac

Steps:

  • Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
  • Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
  • Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.

Nutrition Facts : Calories 466, Fat 31.4, SaturatedFat 4.5, Cholesterol 136.1, Sodium 117.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 43.4

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