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1
Preheat a grill (for broiling instructions, see the variations) until quite hot and put the grill rack about 4 inches from the heat source.
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2
When the grill is ready, make a bed of the fennel or dill stalks.
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3
Sprinkle the fish lightly with salt and cayenne to taste and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.
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4
Close the grill if possible and cook, without turning, until the fish is doneit will be just about opaque all the way through and offer no resistance to a thin-bladed knifeabout 10 minutes.
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5
While the fish is cooking, mince or grind the fennel or dill seeds.
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6
Cut about 1 inch off each end of the lemon and juice those pieces; slice the remaining lemon as thinly as you can.
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7
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; this is fine).
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8
Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices.
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9
Drizzle with the lemon juice and olive oil and serve.
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10
Broiled Fish on Fennel or Dill: Preheat the broiler and put the rack as close to the heat source as possible.
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11
Put about 1/2 inch of water in the bottom of a roasting pan and lay the fennel or dill stalks in it.
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12
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.
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13
Broil until the fish is lightly browned on top and opaque throughout, about 10 minutes.
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14
(If at any time the fish is browning too quickly, move the broiler rack down a notch.)
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15
Finish as directed.
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16
Grilled or Broiled Fish on Fennel or Dill with Butter Sauce: In a small saucepan, cook 2 tablespoons minced shallot with 1/3 cup each white wine and white wine vinegar, along with a little salt and pepper, until the liquid is almost evaporated.
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17
Over the lowest possible heat, stir in 4 to 8 tablespoons (1/2 to 1 stick) butter, a bit at a time, adding the next bit only when each has been absorbed, until the sauce is smooth and creamy.
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18
Serve immediately.
