Grilled Fish with Warm Fennel Slaw
serves 4

What you need:
5 tablespoons olive oil, divided
1 fennel bulb, thinly sliced
4 tablespoons fresh lime juice
4 tablespoons rice vinegar
1 teaspoon anise seed
1 teaspoon fresh ginger, minced
1 tablespoon fresh garlic, minced
Flake sea salt and freshly ground black pepper, can sub kosher salt
1 (2 pound) fresh fish, gutted, cleaned and dried
1 lemon
Fennel fronds for garnish, optional

What to do:
In large sauté pan, heat 4 tablespoons of the oil over medium heat.  Add fennel, lime juice, vinegar, anise seed, ginger and garlic.  Continue to cook over medium heat, stirring often  until the fennel is cooked through (about 8-10 minutes). Salt and pepper to taste. Remove from heat and set aside while grilling fish.

Preheat a cleaned and oiled outdoor grill to high heat. Rub the remaining tablespoon of olive oil over the fish and liberally salt and pepper. Place the fish on the hot grill and cook until the skin no longer sticks to the grill, about 10-12 minutes (BE PATIENT, do not force the fish to move….just wait). Turn over and cook on the other side for another 10-12 minutes. Remove from heat and cover with foil for 10 minutes. Squeeze lemon over fish and serve whole topped with the fennel mixture. Garnish with fresh fennel fronds is desired.


Recipe by Brenda Anderson
Food Photography by Chia Chong
Styling by Libbie Summers

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