Fennel and Orange Bluefish Grilled With Tomatoes, P

Name: Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-size red potatoes; 2 fennel bulbs, trimmed and halved lengthwise; 1 bluefish fillet (about 1 1/2 pounds); 1 teaspoon roasted garlic oil; 1 teaspoon grated orange zest; 2 teaspoons crushed fennel seeds; 1 teaspoon black mustard seeds; 1/2 teaspoon salt; Freshly ground pepper to taste; 2 large tomatoes, halved horizontally

Servings: persons

1
Start a charcoal grill.
2
Meanwhile, bring a large pot of water to the boil.
3
Add the potatoes and cook for 15 minutes.
4
Add the fennel and cook for 5 minutes longer.
5
Drain.
6
Cut the potatoes in half.
7
Rub the flesh of the bluefish with the garlic oil.
8
Sprinkle with the orange zest, then the fennel seeds, mustard seeds, 1/2 teaspoon salt and pepper to taste.
9
Let the coals burn down so that the fire is quite low.
10
Place the fish on the grill, skin side down.
11
Place the potatoes, fennel and tomatoes on the grill, cut side down.
12
Cover the grill and cook for 25 minutes, or until the fish is cooked through and the vegetables are tender.
13
Cut the fish in half lengthwise.
14
Cut again crosswise, making roughly equal pieces.
15
Place 1 piece of fish, 1/2 tomato, 1 piece of fennel and 2 pieces of potato on each of 4 plates and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium-size red potatoes, 2 fennel bulbs, trimmed and halved lengthwise, 1 bluefish fillet (about 1 1/2 pounds), 1 teaspoon roasted garlic oil, and more.

Yes, Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions