Barbecued Red Mullet With Warm Fennel Salad And Tangerines
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 4 tangerines
- 1 fennel bulb
- 4 red mullet - -- (abt 1 lb), scaled, -- gutted (you can substitute smelts or large sardines)
- Cut
- 4 tablespoons virgin olive oil -- divided
- 1/2 cup tiny green olives -- anbequinas or nyons salt -- to taste freshly-ground black pepper -- to taste
- 1/3 cup extra-virgin olive oil
Contains
Fish
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat grill or broiler.
- Remove gills from fish and brush with oil. Season with salt and pepper and place on grill. Fish should cook about 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 tablespoons oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (about 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.
- This recipe yields 4 antipasto servings.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Pastry brush