Grouper with Fennel and Olive Relish

  • Yield : 4 to 6 servings
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  • 1/2 cup olive oil
  • 1 large red onion, diced
  • 3 fennel bulbs, trimmed, washed and thinly sliced
  • 1 teaspoon coarse salt
  • 2 jalapeno chiles, stemmed, seeded and minced
  • 1/2 cup pitted black olives, roughly chopped
  • 3 tablespoons balsamic vinegar
  • 1/2 bunch parsley, chopped
  • 4 to 6 (6ounce) grouper fillets, skinned
  • Olive oil for brushing fish
  • Coarse salt and freshly ground black pepper


Step 1

Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.

Step 2

Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.

Step 3

Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.

Step 4

To serve, place fish on a serving platter or individual plates and top with relish.

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