Whole Red Snapper with Wild Fennel Recipe

Crinella Family Cookbook
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Wild Game Venison Stew Duck and Goose Gizzards and Hearts Duck Ravioli Roast Wild Duck with Greek Olive and Pepper Sauce Quail 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 2006 Pinot Noir	Whole Red Snapper with Wild Fennel
	This is an easy way to fix whole fresh fish. Fresh salmon is also good this way. All throughout California fields of wild fennel grow and can be picked for much of the year. The stalks give magnificent flavor to grilled foods. The seeds can be used for cooking and also pickling. The Californian has always spent a lot of time outdoors, playing sports, walking, and cooking. On walks you can gather wild fennel, mustard, mushrooms, blackberries, material to dry for floral arrangements and much else. Whole red snapper Stalks of wild fennel Lemon slices Salt and pepper
	Clean and dry fish. Brush with lemon juice inside and out. Salt and pepper inside and out. Stuff inside with stalks of wild fennel and slices of lemon. Brush outside with olive oil. Grill 5 to 10 minutes on each side and serve.