Grilled Loup de Mer with Braised Fennel | James Beard Foundation
This simple grilled fish has lovely, crisp skin and is paired with a simple citrus sauce. Loup de mer is also known as branzino; have your fishmonger fillet it for you.
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Ingredients
- 1 fennel bulb, halved, cored, and cut into 1/4-inch strips
- 4 cups water
- 2 tablespoons Pernod
- 1 sprig rosemary
- 1 sprig thyme
- 2 lemons
- 1 orange
- Salt
- pepper
- 1 tablespoon fennel seed
- 1/2 tablespoon anise seed
- 3 peppercorns
- 2 tablespoons olive oil, divided
- Pinch paprika
- Skin-on fillets from 1 whole loup de mer (about 2 pounds)
- 1 tablespoon brandy
- 1 tablespoon chopped basil
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