New York City Chefs Daily Recipe for 11/05/2001 : Recipe for Sea Bass Grilled with Fennel
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Sea Bass Grilled with Fennel recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/05/2001 : Recipe for Sea Bass Grilled with Fennel
"Sea Bass Grilled with Fennel"

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"As we graze it grows"

1 sea bass, weighing 4 - 4 1/2 pounds cleaned
4 - 6 tablespoons olive oil
2 - 3 teaspoons fennel seeds
2 large fennel bulbs, trimmed and thinly sliced (reserve any fronds)
1/4 tablespoon Pernod
Salt and Ground black pepper

With a sharp knife, make three or four deep cuts in both sides of the fish. Brush the fish with olive oil and season with salt and pepper.  Sprinkle the fennel seeds in the stomach cavity and in the cuts.  Set aside while you cook the fennel.  Preheat the grill.  Put the slices of fennel in a flameproof dish or on the grill rack and brush with oil.  Grill for 4 minutes on each side until tender.  Transfer to a large platter. Place the fish on the oiled grill rack and position about 4 to 5 inches away from the heat.  Grill for 10 to 12 minutes on each side brushing with oil occasionally.  Transfer the fish to the platter on top of the fennel. Garnish with fennel fronds.  Heat the Pernod in a small pan, light it and pour it, flaming, over the fish. Serve at once.
Serves 6 - 8.
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