Grilled Wolffish

Wolffish

• 14 oz Wolffish fillets
• 6 Tbsp olive oil
• 1 tsp fennel seeds
• 1 clove of garlic

Roasted garlic mayo

• 5 cloves of garlic
• 3/4 cup Hellmann’s mayo

Lemon vinaigrette

• 3 Tbsp oz lemon juice
• 3 Tbsp honey
• ½ shallot
• 4 Tbsp olive oil
• 1 tsp salt

Instructions

1. For the vinagairette: Finely chop the shallot then mix the lemon juice, honey, olive oil, and salt all together.
2. Boil the wild rice according to the directions.
3. Roast the garlic at 340°f for 15 minutes and then let it cool. Mash it well and mix it with the mayo in a bowl.
4. Mix the garlic, fennel seeds, and oil together in a blender or food processor.
5. Marinate the fish for at least 10 minutes in a shallow glass dish or a resealable plastic bag.
6. Melt butter in a frying pan on medium high.
7. Drizzle a little more olive oil on the top of the wolffish & grill for 8-10 min per side, turning only once, until cooked but not dry with an internal temperature of 125°F.
   1. We know this seems long, but it cooks differently than other fish
8. Serve the fish on top of the rice and add the mayo and vinaigrette on top of the fish.