Stars And Stripes Snapper
|Red snapper fillets||1 Pound|
|Olive oil||2 Teaspoon|
|Florence bulb fennel||1 Large (With Leaves)|
|Garlic||3 Clove (15 gm), pressed|
|Yogurt||1 Cup (16 tbs)|
|Red chilies||2 , seeded, thinly sliced|
|Cilantro||1 Bunch (100 gm), trimmed and chopped|
|Blue corn tortillas||12 Ounce (1 Package)|
Start coals in grill.
Rinse snapper, pat dry, and brush lightly with oil on both sides.
Chop fennel leaves, but leave bulb whole.
Brush bulb lightly with oil on both sides.
Spread 1 dove garlic on each side of snapper, then scatter half the fennel leaves on each side.
Press remaining garlic into yogurt; stir in chiles, 2 to 3 tablespoons cilantro, and remaining fennel leaves.
Loosely wrap in foil as many tortillas as you can eat, set at edge of grill to warm.
Grill snapper and fennel bulb, allowing 4 to 6 minutes per side for each.
Snapper is done when opaque and flakes easily.
Fennel should be tender crisp and warm through (the grill marks gold rather than black).
To serve, cut fennel bulb into thin strips and fish into chunks.
Put some of each in a tortilla and top with yogurt sauce.