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1
Preheat the grill to high.
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2
Rinse the snapper in clean water.
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3
Pat dry with paper towels or a clean kitchen towel.
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4
Remove any large fins with sharp kitchen shears.
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5
Season the inside of the fish with salt and pepper.
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6
Remove the leafy green tops from the fennel heads.
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7
Using the greens from 1 of the fennel heads, stuff the inside of the fish.
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8
Reserve the fennel bulbs and the remaining greens.
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9
Add the thyme and oregano and press closed.
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10
Make 3 diagonal slices on each side of the fillet.
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11
Cut down to the bone.
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12
Insert 1 lemon slice into each slit.
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13
Brush the whole fish with olive oil and season with salt and pepper.
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14
Clean the surface of the grill with a grill brush.
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15
Brush the surface of the hot grill with olive oil.
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16
Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill.
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17
With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes.
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18
Turn fish and cook the other side to desired doneness, at least another 10 minutes.
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19
Do not overcook.
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20
Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices.
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21
Drizzle with olive oil and place on the grill.
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22
Grill until tender and golden brown, about 4 minutes per side.
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23
Remove to a platter and keep warm.
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24
For the sauce: Place a small saucepan on the grill or on a burner over medium heat.
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25
Add the water and bring to a simmer.
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26
Add the lemon juice and Pernod and reduce by 1/3.
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27
With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely.
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28
You should have about 1/4 cup chopped fennel.
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29
Set aside.
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30
Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time.
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31
When the butter is incorporated, add the chopped fennel leaves and whisk well.
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32
Season, to taste, with salt and pepper.
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33
When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
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34
Serve the fish with some of the Pernod butter sauce and grilled fennel.
