FISH GRILLED ON FENNEL OR DILL
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill (for broiling instructions, see the variation below). The fire should be quite hot and the grill rack should be about 4 inches from the heat source.
- When the grill is ready, make a bed of the fennel or dill stalks. 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. 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.
- While the fish is cooking, mince or grind the fennel seeds. Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.
- 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). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with lemon juice and olive oil, and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 0 grams
GRILLED LEMON-DILL FISH
Try a simple but flavorful blend of mayo, dill, lemon juice and lemon zest for this easy marinade on lemon-dill fish. This Grilled Lemon-Dill Fish is a perfect dish to serve guests that you want to impress without spending a lot of time at the grill or in the kitchen.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium heat. Mix mayo, lemon zest, lemon juice and dill.
- Place fish on greased grill grate. Brush with half of the mayo mixture.
- Grill 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
FISH GRILLED IN FENNEL
Provided by Mark Militello
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place garlic cloves in small saucepan, cover with water, and simmer 15 minutes, until they are tender. Drain. Mash by hand or purée in small food processor. Mince 1 shallot, mix with the garlic, add half the thyme and, by hand or machine, beat in 3 tablespoons olive oil and the juice of 1/2 lemon to make a paste.
- Cut 4 deep slashes in both sides of each fish. Rub the fish inside and out with some oil and juice of 1/2 lemon. Season with salt and pepper to taste. Fill slashes with garlic paste, and spread any remaining inside fish. Slice remaining shallot, and put slices in cavities. Slice one lemon, and put slices in cavities.
- Cut off fennel bulbs, and remove a few frond sprigs for garnish. For each fish, place about three fennel branches, fronds attached, side by side lengthwise on work surface. Place one fish on bed of fennel, and top with about three more branches with fronds. With butcher's cord, tie fennel around fish in 3 places. Drizzle with remaining olive oil.
- Heat grill, preferably charcoal. Heat oven to 425 degrees. Butter a shallow 4-cup baking dish.
- Slice off bottom half inch of fennel bulbs. Slice each bulb vertically, in 1/2-inch-thick slices. Place in saucepan, cover with water and bring to a boil. Cook 3 minutes, drain and place in bowl of ice water. Drain and pat dry.
- Arrange fennel slices, partly overlapping, in baking dish. Scatter with remaining thyme. Drizzle with cream, and strew with cheese.
- Grill fish 10 to 15 minutes on each side, until tip of knife inserted in thickest part slips out easily and feels very warm when touched to your chin. While fish grills, place dish with fennel in oven, and bake about 15 minutes, until browned on top.
- To serve, snip off the strings around the fish, and remove the fennel. Remove the lemon and shallot slices from inside fish. Fillet fish, and arrange on platter; garnish with remaining lemon, cut in wedges, and reserved fennel sprigs. Serve baked fennel alongside.
Nutrition Facts : @context http, Calories 1125, UnsaturatedFat 36 grams, Carbohydrate 39 grams, Fat 59 grams, Fiber 12 grams, Protein 111 grams, SaturatedFat 20 grams, Sodium 2283 milligrams, Sugar 16 grams, TransFat 0 grams
GRILLED FISH WITH ORANGE-FENNEL SALSA
Categories Fish Fruit Onion Vegetable Backyard BBQ Dinner Orange Fennel Fall Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.
FENNEL- AND DILL-RUBBED GRILLED SALMON
Provided by Tom Douglas
Categories Fish Herb Fourth of July Backyard BBQ Seafood Salmon Fennel Summer Grill/Barbecue Dill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.
FISH AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- In a medium skillet, combine 1/3 cup water and oil. Add the fennel, tomatoes, garlic, 1/2 teaspoon salt, lemon, and 1/4 teaspoon pepper. Cover, and cook, stirring occasionally, until tomatoes begin to fall apart, 5 to 7 minutes.
- Season the fish with salt and pepper. Add to skillet with vegetables. Cover, and cook until opaque, 10 to 15 minutes. Serve immediately.
GRILLED LEMON DILL FISH
Make and share this Grilled Lemon Dill Fish recipe from Food.com.
Provided by Jolene Green
Categories Summer
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill.
- PLACE fish on greased grill grate. Brush with half of the mayo mixture.
- GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
Nutrition Facts : Calories 220.2, Fat 10.8, SaturatedFat 1.7, Cholesterol 72.8, Sodium 327.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.4, Protein 26.1
FISH WITH FENNEL
This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,
Nutrition Facts : Calories 285 calories, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges
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