Barbecued Red Mullet With Warm Fennel Salad And Tangerines
- 4 red mullet - (abt 1 lb) scaled, gutted (you can substitute smelts or large sardines)
- 4 tablespoons virgin olive oil divided
- 1 fennel bulb
- 4 tangerines
- 1/3 cup extra-virgin olive oil
- 1/2 cup tiny green olives (Anbequinas or Nyons)
- Salt to taste
- Freshly-ground black pepper to taste
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.