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Ingredientes
- 1/2 c. Extra virgin olive oil
- 1 lrg Red onion diced
- 3 x Fennel bulbs trimmed, washed, and thinly sliced
- 1 tsp Coarse salt
- 2 x Jalapeno chiles stemmed, seeded, and chopped
- 1/2 c. Pitted black olives roughly minced
- 3 Tbsp. Balsamic vinegar
- 1/2 bn Parsley minced
- 6 x six-oz Grouper fillets skinned Extra virgin olive oil for brushing fish Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the oil in a skillet over medium-low heat. Saute/fry the onions with salt and pepper till soft but not brown, about 5 min. Add in the fennel and cook 3 to 5 min more. Set aside to cold.
- Transfer the onion mix to a bowl. Add in the remaining ingredients and mix well. The relish can be refrigerated overnight.
- Heat a grill.
- Brush fillets with extra virgin olive oil and sprinkle with salt and pepper. Grill till cooked through, 3 to 4 min per side.
- To serve, place fish on a serving platter or possibly individual plates and top with relish.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 515 | |
| Calories from Fat 338 | 66% |
| Total Fat 37.92g | 47% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 526mg | 22% |
| Potassium 1205mg | 34% |
| Total Carbs 9.07g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.24g | 1% |
| Protein 34.22g | 55% |
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