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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.