{"id":457,"date":"2010-04-23t08:46:08","date_gmt":"2010-04-23t12:46:08","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=457"},"modified":"2016-11-23t17:00:18","modified_gmt":"2016-11-23t17:00:18","slug":"grilled-orata-with-fennel","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-orata-with-fennel\/","title":{"rendered":"grilled orata with fennel"},"content":{"rendered":"<p><em>orata (aka gilthead porgy or daurad) is a type of seabream\u2014fatter and meatier than an east coast porgy with richer, dense flesh. this is a fish that can be baked, roasted, steamed&#8230;but is particularly perfect for the grill since the individual size is great for one serving (usually the fish are less than 1 lb. each), so it&#8217;s a great way to present a whole fish. we especially love this dish with fresh fennel.<\/em><\/p>\n<p>10-12 oz. orata per person (gilled, scaled and gutted). <em>substitute bronzino or porgy<\/em><br \/>\n1 fennel bulb sliced (with fronds reserved)<br \/>\nfresh garlic (2 crushed cloves per fish)<br \/>\nthin slices of lemon<br \/>\nextra virgin olive oil<\/p>\n<p>slice fennel bulb, then soften by cooking in extra virgin olive oil (and maybe a bit of water) for about 5 minutes. cool slightly.<\/p>\n<p>score the skin of the fish about 2 inch apart, cutting just slightly into the flesh. then stuff fish cavities with slices of lemon, the softened fennel, chopped garlic, salt &amp; pepper, brush the fish with olive oil and lay on some of the fronds of fennel (each side) tie with butcher twine to secure each fish.<\/p>\n<p>place each fish on a hot, oiled grill. cook each side of the fish for about 5minutes. the fennel fronds may burn up a bit, but it gives the fish wonderful flavor (while protecting from the direct heat of the grill). remove fish to a plate and rest for a few minutes before cutting off the twine and serving on individual plates.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>orata (aka gilthead porgy or daurad) is a type of seabream\u2014fatter and meatier than an east coast porgy with richer, dense flesh. this is a fish that can be baked, roasted, steamed&#8230;but is particularly perfect for the grill since the individual size is great for one serving (usually the fish are less than 1 lb. each), so it&#8217;s a great way to present a whole fish. we especially love this dish with fresh fennel.<\/p>\n","protected":false},"author":4,"featured_media":6191,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[398,23,58,65,66,67],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/457"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=457"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/457\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6191"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=457"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}