Fennel-Grilled Branzino Flambeed with Pernod Recipe - Barbecuebible.com
Fennel-Grilled Branzino Flambeed with Pernod: A recipe from Steven Raichlen's Project Fire, Episode 410: The Mediterranean Grill
Ingredients
- 2 whole branzino, cleaned and trimmed of fins, heads and tails left on
- Coarse salt (sea or kosher) and freshly ground black pepper
- 10 to 12 dried fennel stalks (see Note below; optional) or 3 bulbs fresh fennel
- 3 tablespoons extra virgin olive oil
- 1/2 cup Pernod or other anise-flavored liqueur
- Lemon wedges, for serving
- 1 Long-handled spatula; hinged fish basket (optional)
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