Fennel-Grilled Branzino Flambeed with Pernod Recipe
Fennel-Grilled Branzino Flambeed with Pernod: A recipe from Steven Raichlen's Project Fire, Episode 410: The Mediterranean Grill
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Cooking tools:
- Grill
- Long-handled spatula
- Hinged fish basket
- Paper towel
- Saucepan
- Long match
- Serving platter
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen shears
- Aluminum foil
- Colander
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
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