Best Fish Grilled On Fennel Or Dill Recipes

FISH GRILLED ON FENNEL OR DILL

Fish Grilled On Fennel Or Dill image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 to 6 fennel or dill stalks, each at least 6 inches long
4 6-ounce halibut fillets or 1 1/2 pounds of any white fish fillet, like striped bass, monkfish or cod
Salt and cayenne pepper to taste
1 teaspoon fennel or dill seeds
1 lemon
2 teaspoons extra virgin olive oil

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 FISH WITH FENNEL - PALAMIDA ME MARATHO

Grilled Fish With Fennel - Palamida Me Maratho image

This Greek recipe includes lemon, olive oil, garlic, and wine. Posted for ZWT 4. From Modern Greek: 170 Contemporary Recipes from the Mediterranean.

Provided by cookiedog

Categories Greek

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs red snapper or 1 1/2 lbs bonito tuna
1 tablespoon olive oil
8 ounces fennel bulbs, and stalks trimmed (small baby ones)
1 cup white wine
2 lemons, juice of
1 lemon, zest of
fresh ground black pepper
salt
1/2 lemon, zest of
1 garlic clove, peeled and diced
1 teaspoon oregano
1 tablespoon finely chopped fresh dill
salt
fresh ground black pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 333.7, Fat 12.5, SaturatedFat 1.9, Cholesterol 63.1, Sodium 142.2, Carbohydrate 8, Fiber 1.9, Sugar 1.1, Protein 35.9

COD WITH FENNEL, DILL AND TOMATO

Cod with Fennel, Dill and Tomato image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (8-ounce) portions cod fish
2 wedges lemon
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 bulb fennel, quartered, core cut away, thinly sliced
1 small to medium yellow skinned onion, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 (15- ounce) can diced tomatoes, drained
Black pepper
A few large sprigs, in tact, plus 2 tablespoons chopped dill

Steps:

Preheat oven to 375 degrees F.
Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.