Grilled Whole Aquanor
Branzino with Fennel and Pernod
(serves - 4)
Ingredients:
4 whole Aquanor Branzino (gutted) approx. 1.5 lbs. each
4 small bulbs of fennel w/ stalks
1/2 cup olive oil
2 small cloves garlic
2 tablespoons pernod
lemon wedges
Preparation:
In a seperate pan:
1) Place 2 lemon wedges, fennel bulbs and water to cover.
2) Poach fennel until slightly tender.
3) Remove fennel and set aside to cool.For Branzino:
1) Remove gills and scales from whole fish.
2) Mince fennel stalks with garlic.
3) Season with salt and pepper.
4) Add olive oil and pernod
5) Rub fish with seasoned olive oil mixture-lightly salt and fill each belly cavity with one fennel bulb that has been cut into thirds.
6) Wrap each fish in aluminum foil. Grill in covered gas or charcoal barbecue over medium fire for approximately 12 mintues, turning once.
7) When properly cooked, skin can be easily removed from flesh. Fish fillets will be moist and delicious.
8) Garnish with lemon and cooked fennel bulbs.