Grilled Fish with Fennel Recipe

Wild Game Venison Stew Duck and Goose Gizzards and Hearts Duck Ravioli Roast Wild Duck with Greek Olive and Pepper Sauce Quail Cacciatore Pheasant Cacciatore Roasted Speckled Goose Snow Goose in Port Wine Sauce Fried Canada Goose Breast Dove Breasts on Polenta Game Fish Pan-Fried Trout Grilled Salmon Abalone Marsala Red Snapper with Fennel Stuffed Striped Bass Citrus Grilled Sea Bass 2005 Sauvignon Blanc 2005 Glissando	Grilled Fish with Fennel
	Grilling the stuffed fish (steps 1-3) will produce a memorable tasting fish but for a gastronomic tour de force finish with steps 4-6. Whole cleaned fish such as snapper Salt Pepper Dried Fennel stalks Brandy, excellent quality
	Heat grill. Pat fish dry. Score twice on each side, rub with olive oil and salt and pepper on both sides Place a bit of fennel stalk and a slice or two of lemon inside, and grill. Place some dried fennel stalks in the bottom of a fire proof pan and put a metal grid over the stalks. Place the cooked fish on the grid. Warm some brandy in a ladle, ignite it, and pour it over the fish. The fennel stalks will ignite for a moment or two, giving a remarkable aromatic flavor to the fish. *Enjoy with our 2005 Sauvignon Blanc.*