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1
Prepare an outdoor grill with a high fire.
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2
For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes.
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3
Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan.
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4
Add the onion, fennel, garlic, lemon peel, 1 14 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes.
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5
Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes.
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6
Stir in 14 cup water, pine nuts, and parsley.
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7
Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more.
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8
Set aside.
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9
For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste.
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10
Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes.
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11
(Test by gently lifting a corner; if it sticks, cook a bit longer.)
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12
When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over).
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13
Cook about another 2 minutes, until grill marks appear.
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14
Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes.
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15
Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates.
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16
Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon.
