Sea Bass Grilled over Fennel Branches
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2 to 3 pound cleaned New Jersey black sea bass
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salt and freshly ground pepper
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dried fennel branches
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2 tablespoons olive oil
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anisette
Rinse fish and dry thoroughly. Season inside and out with salt and pepper
and stuff with a fennel branch. Prepare a charcoal broiler with a base
layer of fennel branches and ignite them. Keep adding more fennel. When
burning well, place fish on a wire rack, brush fish with olive oil and
place the rack on the grill. Broil fish for 6 minutes on one side and 8
minutes on the other side. To serve, put additional branches of fennel
on a fireproof serving platter. Warm the platter and put fish on top. Sprinkle
fish with anisette, ignite the liqueur, and serve the sea bass flaming.
(Modified from: McClane’s North American Fish Cookery
by A.J. McClane, Holt, Rinehardt and Winston, New York, NY, 1981) |
