GROUPER WITH FENNEL AND OLIVE RELISH
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
- Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
- Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
- To serve, place fish on a serving platter or individual plates and top with relish.
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Husnain Jutt
j-h@gmail.comI didn't have any fennel on hand, so I used celery instead. It turned out great!
ABDO Alensari
alensari.a58@gmail.comThe grouper was a bit overcooked, but the fennel and olive relish was delicious.
Rallie Kettles
rallie_k68@hotmail.comThis dish was a bit too salty for my taste, but otherwise it was very good.
khaleq mredha
k.mredha@gmail.comThe grouper was cooked perfectly and the fennel and olive relish was amazing. I would highly recommend this recipe to anyone looking for a delicious and easy seafood dish.
PolarBearsAreAngels
polarbearsareangels@yahoo.comThis recipe is a keeper! I will definitely be making it again and again.
Cecelia Katie
cecelia_katie70@yahoo.comI'm not usually a fan of fennel, but I really enjoyed it in this dish. The relish was the perfect balance of sweet and savory.
Kaptain Cruz
cruz@gmail.comThis dish was easy to make and turned out delicious. I especially liked the crispy skin on the grouper.
Scott Stamberger
stamberger.scott13@gmail.comI loved this recipe! The fennel and olive relish was so flavorful and really brightened up the grouper.
Susan Richards
r@gmail.comThe grouper came out perfectly cooked and flaky. The fennel and olive relish was a great complement to the fish.
Emmanuel Armah
armah35@gmail.comThis grouper recipe was a hit with my family! The fennel and olive relish added a delicious and unique flavor to the fish. I will definitely be making this again.