Fish Flambe With Fennel

This recipe used a firm white fish such as bluefish, striped bass, perch or trout. This comes from the Best of Bon Appetit.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

1. Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
2. Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
3. Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.