Grouper with Fennel and Olive Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
1 large red onion, diced |
3 fennel bulbs, trimmed, washed and thinly sliced |
1 teaspoon coarse salt |
2 jalapeno chiles, stemmed, seeded and minced |
1/2 cup pitted black olives, roughly chopped |
3 tablespoons balsamic vinegar |
1/2 bunch parsley, chopped |
4 to 6 (6ounce) grouper fillets, skinned |
olive oil for brushing fish |
coarse salt and freshly ground black pepper |
Directions:
1. Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
2. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
3. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
4. To serve, place fish on a serving platter or individual plates and top with relish.
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