Stephanie Izard's Juniper-Grilled Fish Stuffed with Fennel & Onion

Makes:
4 servings
Prep:
15 mins
Cook:
9 mins
Grill:
14 mins
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Stephanie Izard's Juniper-Grilled Fish Stuffed with Fennel & Onion

Ingredients
1
medium fennel bulb, cut into bite-size strips
1
red onion, sliced
3
cloves garlic, minced
1
teaspoon juniper berries* (find them in the spice or gourmet section)
1
tablespoon olive oil
 
Salt
 
Freshly ground black pepper
2
tablespoons quality gin
1
whole black sea bass or red snapper (about 2 pounds), head and tail intact (ask at fish counter to remove bones and backbone to make pocket)

Directions

  1. For stuffing, in a large skillet slowly cook fennel, onion, garlic, and juniper berries in hot oil over medium heat for 7 to 8 minutes or until fennel is tender. Season with salt and pepper. Carefully add gin (cooking liquid may flare briefly); cook about 2 minutes, allowing liquid to absorb into vegetables. Remove from heat. Cool stuffing slightly.
  2. Heat grill to medium-high. Score the skin of the fish. Season inside of fish with salt and pepper, then stuff. Season outside with salt and pepper. Grill fish on a well-oiled rack for 7 to 8 minutes on each side, checking inside for doneness. Cut fish into portions.

From the Test Kitchen

Use only berries labeled as food-safe. Those growing in yards are not edible. Even some edible berries cause allergic reactions. Pregnant women should avoid all juniper berries.

Nutrition Facts

(Stephanie Izard's Juniper-Grilled Fish Stuffed with Fennel & Onion)
    Per serving:
  • 316 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 92 mg chol.,
  • 331 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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