Grilled Fish With Fennel Palamida Me Maratho Recipes

FISH GRILLED ON FENNEL OR DILL

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.

GRILLED FENNEL

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.

FISH GRILLED IN FENNEL

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.

GRILLED FISH WITH FENNEL - PALAMIDA ME MARATHO

Steps:

• Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.
• Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.
• Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.
• To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.

GRILLED SWORDFISH SALAD WITH FENNEL

Steps:

• In the bottom of a mixing bowl combine the onion, pinch of allspice, cayenne pepper, orange rind and raisins in orange juice. Season to taste with salt and set aside. Brush the olive oil on both sides of the swordfish and grill for about 5 minutes a side or until just cooked through.
• Meanwhile dress the fennel with the vinaigrette. Make a wreath of lettuce leaves around the outside edge of a large plate. Make an inside circle of fennel on the inside wreath of lettuce leaves. Center the grilled swordfish in the middle of the plate; spoon the onion and raisin mixture over the swordfish and garnish with pine nuts.

GRILLED FISH WITH ORANGE-FENNEL SALSA

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.

GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON

Steps:

• Cook fennel:
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
• Grill sardines while fennel cooks:
• Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
• Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
• Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.