Stephanie Izard's Juniper-Grilled Fish Stuffed with Fennel & Onion
medium fennel bulb, cut into bite-size strips
cloves garlic, minced
teaspoon juniper berries* (find them in the spice or gourmet section)
tablespoon olive oil
Freshly ground black pepper
tablespoons quality gin
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)
- 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.
- 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