Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce

Name: Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 Tbsps butter, in pieces; 1 leave Reserved fennel from above; 2 heads fennel; 1 lemon, juiced; 1 lemon, thinly sliced; 2 Tbsps extra-virgin olive oil; 2 sprigs oregano; 1 Tbsp Pernod; 1 whole red snapper, about 3 pounds, gills, gut and scales removed; 6 servings Salt and freshly ground black pepper; 6 sprigs thyme; 59 milliliters water

You can never have too many main course recipes, so give Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce a try. One portion of this dish contains approximately 32g of protein, 18g of fat, and a total of 332 calories. This gluten free and pescatarian recipe serves 6. A mixture of oregano, salt and pepper, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Preheat the grill to high.

Equipment you will use

Grill

Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel.

Ingredients you will need

Snapper

Water

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Kitchen Towels

Paper Towels

Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens.

Ingredients you will need

Fennel

Greens

Fish

Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet.

Ingredients you will need

Oregano

Thyme

Cut down to the bone. Insert 1 lemon slice into each slit.

Ingredients you will need

Lemon

Bone

Brush the whole fish with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Olive Oil

Clean the surface of the grill with a grill brush.

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Grill

Brush the surface of the hot grill with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.

Ingredients you will need

Red Snapper

Fish

Equipment you will use

Spatula

Grill

Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices.

Ingredients you will need

Fennel Bulb

Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Remove to a platter and keep warm.

Place a small saucepan on the grill or on a burner over medium heat.

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Sauce Pan

Grill

Add the water and bring to a simmer.

Ingredients you will need

Water

Add the lemon juice and Pernod and reduce by 1/

Ingredients you will need

Lemon Juice

Pernod

With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside.

Ingredients you will need

Fennel

Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Fennel

Lemon

Water

Equipment you will use

Whisk

When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.

Ingredients you will need

Bone

Fish

Equipment you will use

Spatula

Serve the fish with some of the Pernod butter sauce and grilled fennel.

Ingredients you will need

Butter

Fennel

Pernod

Sauce

Fish

Equipment

Ingredients

Servings:

6Tbsps

butter, in pieces 1leave

Reserved fennel from above 2heads

fennel 1

lemon, juiced 1

lemon, thinly sliced 2Tbsps

extra-virgin olive oil 2sprigs

oregano 1Tbsp

Pernod 1

whole red snapper, about 3 pounds, gills, gut and scales removed 6servings

Salt and freshly ground black pepper 6sprigs

thyme 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.