Diabetic Rock Cod Stuffed with Wild Fennel |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 (6 lb) whole rock cod fish, cleaned,with head and tail intact |
2 -3 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 teaspoon ground fennel |
3 (8 inch) pieces wild fennel, including flowering seed head and leaves |
Directions:
1. Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
2. Rub the fish inside and out with the olive oil, salt, pepper and ground fennel seed.
3. If necessary, cut the wild fennel to fit inside the fish, then tuck it into the cavity.
4. Clean the grill rack with a wire brush and rub it with oil.
5. When the coals are medium-hot, place the fish directly on the grill.
6. Cook for 3 minutes, then cover, venting both the upper and lower vents of the barbecue.
7. Cook about 20 minutes, or until the fish easily flakes from the bone with a fork.
8. Remove to a platter and fillet one side, then remove the backbone and head by lifting on the tail.
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