Barbecued Red Mullet with Warm Fennel Salad and Tangerines

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

4 red mullet (1 lb.), 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

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.

CHEF COMMENTS

*You can substitute smelts or large sardines.

Four antipasto servings.

Tagged: italian, seafood add tags

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