Mediterranean Grilled Whole Snapper With Fennel And A Pernod Butter Sauce Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 heads fennel

1 lemon, thinly sliced

1 tablespoon Pernod

2 sprigs oregano

1/4 cup water

2 tablespoons extra-virgin olive oil

1 lemon, juiced

Reserved fennel leaves, from above

Salt and freshly ground black pepper

6 sprigs thyme

1 whole red snapper, about 3 pounds, gills, gut and scales removed

6 tablespoons butter, in pieces

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