
Broiled red mullet with sauce vierge and toasted fennel seeds

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Ive chosen to use red mullet, but lots of other white fish suit the light oriental flavours in this recipe - try gilthead bream or line-caught sea bass.
ingredients
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serves: 4
4 (6-oz/175-g) red mullet (cleaned and trimmed)
A little melted butter, for brushing
Salt and freshly ground black pepper
SAUCE VIERGE:
1/4 cup extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon Pernod
1/4 teaspoon dark soy sauce
1 small garlic clove (minced)
4 vine-ripened cherry tomatoes (skinned, seeded, and cut into small dice)
Maldon sea salt flakes
Coarsely crushed black pepper
4 small dried heads of fennel seeds (or a small pinch of ordinary fennel seeds)
10 whole tarragon leaves
Servings Per Recipe: 4
Amount per Serving
Calories: 232
- Total Fat: 15.5 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 20.8 mg
- Sodium: 143.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 5.1 g
- Sugars: 0.3 g
- Protein: 11 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012