Ingredients
- Dentex
- Barracuda
- Dusky Grouper
- Large Red Peppers
- Tomatoes
- Red Onion
- Olive Oil
- Fennel
- Lemons
- Almonds
- Salt and Black Pepper
- Vinegar
- Butter
Method
Quarter the onion and rub olive oil over the surface area of the onion, red pepper and tomatoes before laying them directly on the hot grill of the Traeger to smoke and roast.
Lay fennel fronds across the Traeger grill as a base for the fish.
Gut the Dentex and stuff with quartered lemons, sprinkled over with fennel seeds. Sprinkle over both side with salt. Gut the Barracuda and Dusky Grouper and stuff with fennel.
Place the fish onto the fennel fronds in the Traeger to smoke and roast.
In a blender pour a handful of almonds, add the roasted pepper, tomato and onion from the Traeger together with a glug of olive oil. Add a splash of vinegar and squeeze in the juice of a lemon. Blend.
When cooked through remove the fish from the Traeger and serve with a drizzle of lemon butter and the Romesco sauce.