Fish Grilled On Fennel Or Dill

1. 1

   Preheat a charcoal or gas grill (for broiling instructions, see the variation below).

2. 2

   The fire should be quite hot and the grill rack should be about 4 inches from the heat source.

3. 3

   When the grill is ready, make a bed of the fennel or dill stalks.

4. 4

   Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.

5. 5

   Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.

6. 6

   While the fish is cooking, mince or grind the fennel seeds.

7. 7

   Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.

8. 8

   When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities).

9. 9

   Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices.

10. 10

    Drizzle with lemon juice and olive oil, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.