Juniper-Grilled Fish Stuffed with Fennel & Onion

By amt2mf

nutrition facts (Stephanie Izard's Juniper-Grilled Fish Stuffed with Fennel & Onion)
Servings Per Recipe 4, Calories 316, Protein (gm) 43, Carbohydrate (gm) 7, Fat, total (gm) 10, Cholesterol (mg) 92, Saturated fat (gm) 2, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 1, Vitamin A (IU) 389, Vitamin C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 331, Potassium (mg) 860, Calcium (DV %) 61, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 medium fennel bulb, cut into bite-size strips
• 1 red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon juniper berries* (find them in the spice or gourmet section)
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons quality gin
• 1 whole black sea bass or red snapper (about 2 pounds), head and tail intact (ask at fish counter to remove bones and backbone to make pocket)

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. For stuffing, in a large skillet slowly cook fennel, onion, garlic, and juniper berries in hot oil over medium heat for 7 to 8 minutes or until fennel is tender. Season with salt and pepper. Carefully add gin (cooking liquid may flare briefly); cook about 2 minutes, allowing liquid to absorb into vegetables. Remove from heat. Cool stuffing slightly.

2. Heat grill to medium-high. Score the skin of the fish. Season inside of fish with salt and pepper, then stuff. Season outside with salt and pepper. Grill fish on a well-oiled rack for 7 to 8 minutes on each side, checking inside for doneness. Cut fish into portions.