Grouper With Saffron-Fennel Compote

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Ingredients

Grouper Marinade

  • 3 pounds to 5 pounds of grouper fillets (about 2 fillets) well trimmed – (1500 to 2500grams)
  • 4 tablespoons of olive oil – (60ml)
  • 2 1/2 teaspoons of minced garlic – (12.5ml)
  • 1/4 teaspoon of crushed and packed saffron threads – (1.25ml)
  • Salt and pepper - to taste

Saffron-Fennel Compote

  • 4 tablespoons of olive oil – (60ml)
  • 4 1/2 cups of fresh fennel bulbs, chopped (about 2) – (1 ½ litres)
  • 3 cups of chopped shallots – (750ml)
  • 1 tablespoon of crushed fennel seeds– (15ml)
  • 3 teaspoons of minced garlic– (15ml)
  • 2 cups of dry white-wine – (500ml)
  • 1 cup of chicken broth – (250ml)
  • 3/4 teaspoon of crushed and packed saffron threads– (3.75ml)

Description

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