Recipe by mary winecoff
This recipe used a firm white fish such as bluefish, striped bass, perch or trout. This comes from the Best of Bon Appetit.
Top Review by Gerry
Great grilled fish! Just goes to show one cannot go far wrong with a Bon Appetite recipe, yes we enjoyed. I went with the lemon juice and am sure an added splash of wine would be good too. Great taste and looks wonderfully appealing on the platter. Didn't have Cognac on hand so will do the flaming next time around - and there will be plenty of next times. It was so good that it would be hard to improve upon - but will do that flaming - know flaming impresses! Thank you Mary.
- 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 See How It's Made
- Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
- Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
- Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.