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1
Leave skin on fish and have it split almost through and the long backbone removed.
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2
Slice fennel lengthwise, including outside stalks, as they will go one the grill.
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3
Fill fish with tender inside slices of fennel.
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4
Skewer fish closed over fennel and tie, if necessary.
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5
Grease grill thoroughly with oil or melted butter.
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6
When fire is hot, place outer fennel slices on grill to serve as a bed for fish.
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7
Place fish on fennel on grill; sprinkle with lemon juice, and brush generously with butter (or fish and fennel can be placed in a hinged wire grill).
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8
Cover grill or shape a loose tent of foil over fish.
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9
Grill 15 minutes.
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10
Brush with butter and turn fish.
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11
Continue cooking, turning, and basting with butter to cook evenly until fish is opaque near center when pierced with a fork, about 40 minutes for a 3-pound fish, up to 1 hour for a 7-pound fish.
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12
Place fish on warm platter, carefully lifting fish from grill with broad spatula and fork or spoon.
-
13
Discard scorched fennel tops.
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14
Fresh fennel can be added as garnish.
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15
Pull skin off top of fish with fingers, loosening it with a fork.
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16
Garnish with lemon wedges and serve with melted butter.
