FENNEL-GRILLED BASS FLAMBEED WITH PERNOD / LOUP DE MER AU FENOUIL FLAMBE'
Number Of Ingredients 6
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.)
Nutrition Facts : Nutritional Facts Serves
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Shauna Trueblood
[email protected]I'm not a fan of fish, but this recipe changed my mind! The fennel and Pernod added such a delicious flavor to the fish. I will definitely be making this again.
Sohrab Khan Bhutto
[email protected]This recipe was easy to follow and the results were delicious! The fish was flaky and moist, and the fennel and Pernod sauce was flavorful and light. Will definitely make this again.
GS Computer
[email protected]I was a bit skeptical about the fennel and Pernod combination, but I was pleasantly surprised! The flavors worked really well together and the fish was cooked perfectly. Will definitely make this again.
Tony Togba
[email protected]This dish was a bit more work than I expected, but it was worth it! The fennel and Pernod sauce was so flavorful and the fish was cooked perfectly. Will definitely make this again for a special occasion.
Extra Neatro
[email protected]I'm not a huge fan of fish, but this recipe changed my mind! The fennel and Pernod added such a delicious flavor to the fish. I will definitely be making this again.
Millennium Gezahegn
[email protected]This recipe was easy to follow and the results were amazing! The fish was flaky and moist, and the fennel and Pernod sauce was flavorful and light. Will definitely make this again.
Mi
[email protected]The fish was cooked perfectly and the fennel and Pernod sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
Prem Bahadur Kuwar
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the unique flavors of the fennel and Pernod. Will definitely be making this again.
Ilyas Niazai
[email protected]I was hesitant to try this recipe because I'm not a big fan of fennel, but I'm so glad I did! The fennel and Pernod added a subtle sweetness and anise flavor that really elevated the dish.
Md Fuad
[email protected]This dish was easy to make and turned out amazing! The fennel and Pernod really complemented the fish. Will definitely make again.
Amanda Temple
[email protected]I've made this recipe several times now and it's always a hit. The fish is perfectly cooked and the fennel and Pernod sauce is to die for. Highly recommend!
Timothy Paster
[email protected]This recipe was absolutely delicious! The fennel and Pernod added such a unique and flavorful twist to the classic grilled bass. I will definitely be making this again.