Fish Flambe With Fennel Recipes

FENNEL-GRILLED BASS FLAMBEED WITH PERNOD / LOUP DE MER AU FENOUIL FLAMBE'

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity. Brush the fish on both sides with the oil and season again with salt and pepper.3. When ready to cook, arrange 6 fennel stalks on a serving platter and set aside. Place the remaining fennel stalks directly on the hot coals and oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, place both fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 10 to 15 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 10 to 15 minutes. During the last 2 or so minutes of cooking, warm the Pernod in a heavy saucepan at the side of the grill don't let it boil, or even get too warm to touch.4. Using the spatula, transfer each fish carefully to the fennel stalknlined platter. Pour the warmed Pernod over the fish and then, making sure your hair is tied back and your sleeves are rolled up, avert your face and ignite the liqueur carefully with a long match. Carefully bring the flaming fish to the table, then, when the flame dies out, fillet the fish and serve at once, with lemon wedges.Serves 4Note: Loup de mer is a long, slender, dark gray fish with a fine-flavored, tender white flesh. While it corresponds most closely to North American sea bass, snapper, striped bass, or sea trout could be substituted here.Fennel-Grilled Bass Flambéed with Pernod IIPrepare as described in the main recipe, substituting a bulb of fresh fennel, trimmed, for the dried stalks. Cut the fennel into thin lengthwise slices. Place a few slices in the cavity of each fish and toss a few strips on the coals before grilling the fish. Brush the remaining fennel slices with olive oil and season with salt and pepper, then grill, along with the fish, until tender and nicely browned, about 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on the serving platter and place the grilled fish on top. Flambé as described above and serve. (The advantage of this method is that you can eat the grilled fennel.)

FISH WITH FENNEL

Steps:

• Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

WHOLE FISH IN FENNEL

Steps:

• Slice stems and fronds from fennel bulbs and lay on a work surface.
• Rub fish inside and out with 1 tablespoon olive oil and season with salt and pepper. Tuck some fennel stems in fish cavity. Cover fish with remaining fennel stems and fronds. Use butcher's cord to tie fennel to fish, enclosing it. Rub fennel with another tablespoon olive oil. Trim fennel bulbs and slice 1/2-inch thick.
• Heat grill to very hot and oil grates. Place fish in fennel on grill, preferably at least 8 inches from coals or fire. Grill about 15 minutes on one side. Fennel will char.
• While fish grills, place sliced bulbs in a saucepan of boiling, salted water and blanch for 5 minutes. Drain well on paper towel.
• Turn fish and grill about 15 minutes on other side, or until flesh in cavity looks opaque and can easily be separated from the bone when poked with a knife. Remove to a platter and snip off cords.
• Rub fennel slices with remaining 2 tablespoons oil and place on grill. Sear on each side. Season with salt and pepper and sprinkle with the juice of 1/2 lemon. Bone fish and serve, with lemon wedges, additional oil for drizzling and seared fennel alongside.

FISH FLAMBE WITH FENNEL

Steps:

• Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
• Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
• Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.