Aromatic Mullet With Fennel
|Mullet fillets/Trout fillets||8 Pound (Four 2 Pound Pieces)|
|Lemons||2 , juiced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fennel bulb||1⁄4 Cup (4 tbs)|
|Fresh parsley||1⁄2 Bunch (50 gm), coarsely chopped|
|Freshly ground black pepper||To Taste|
|Pernod||1⁄4 Cup (4 tbs)|
Clean and dry fillets.
Make 2 or 3 shallow incisions on both sides of each fillet.
Place fillets in a shallow ceramic or glass dish.
Mix marinade ingredients together.
Pour marinade over fish and leave in a cool place for 3 hours.
Do not refrigerate.
Place fillets on foil.
Pour a little of the marinade onto each fillet.
Wrap foil around fish.
Barbecue foil-wrapped fillets for 10 minutes.
Do not turn them over.