Preheat grill or broiler. Remove gills from fish and brush with oil. Season with salt and pepper and place on grill. Fish should cook about 4 to 5 minutes per side, so you can do the following steps while they cook. Place 12-inch skillet over medium-high heat. Remove fennel fronds and set aside. Cut stalks off fennel and cut fennel in half and then into 1/4-inch batonette pieces. Add 3 tablespoons oil to hot pan and toss in fennel. Cook fennel until lightly browned and wilted (about 4 minutes) and set aside. Remove zest from tangerines and then slice off peel. Place zest and segments into mixing bowl and toss in warm cooked fennel, 1/3 cup extra-virgin olive oil, olives and fennel fronds. Season with salt and pepper and divide among 4 plates. Place one cooked fish on each plate and serve immediately. This recipe yields 4 antipasto servings. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634) Per serving: 334 Calories (kcal); 32g Total Fat; (82% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 611 (92%)|
|Amt Per Serving||% DV|
|Total Fat 67.9g||91 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 32.5g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 0mg||0 %|
|Sodium 32.2mg||1 %|
|Potassium 389.8mg||10 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.7g|
|Protein 1.5g||2 %|
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Calories per serving: 662
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