 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe used a firm white fish such as bluefish, striped bass, perch or trout. This comes from the Best of Bon Appetit. Ingredients:
1/2 cup olive oil |
1 teaspoon dried fennel |
1 teaspoon thyme |
2 tablespoons parsley, minced |
2 tablespoons lemon juice or 2 tablespoons white wine |
1 tablespoon ouzo |
3 lbs whole firm white fish (see description above) |
2 tablespoons cognac |
Directions:
1. Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
2. Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
3. Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.
|
|