Grilled Red Snapper With Fennel 

Red Snapper 
1 tsp. fresh grated pepper 
1/2 fennel bulb, trimmed and cut into 1 inch pieces 
scallions, cut into 1 inch pieces 
1/2 cup lemon or lime juice 
2 tsp. fresh ginger root, grated 

In a shallow baking dish, place fish in a single later.  Combine lemon 
or lime juice with ginger root and pepper and pour over fish and marinade 
in the refridgerator for about 2 hours.  Remove the fish from the marinade, 
scatter scallions and fennel on fish.  Wrap fish securely in aluminum 
foil and grill (or bake at 350 degrees in oven) for 20-30 minutes or 
until fish flakes.   

You can substitute any other type of fish for snapper. 


from Body Makeover Specialist - AL 
Provida Life Sciences, Inc.