Best 9 Fish Grilled In Fennel Recipes

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If you're looking for a flavorful and healthy way to enjoy fish, grilled fish in fennel is a great option. This dish is easy to make and is packed with delicious flavor from the combination of grilled fish, fennel, and herbs. Fennel has a sweet, licorice-like flavor that pairs perfectly with the delicate taste of grilled fish. When grilled, fennel becomes slightly caramelized and takes on a smoky flavor that adds depth to the dish. Serve grilled fish in fennel with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Let's cook with our recipes!

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE



Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 whole red snapper, about 3 pounds, gills, gut and scales removed
Salt and freshly ground black pepper
2 heads fennel
6 sprigs thyme
2 sprigs oregano
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup water
1 lemon, juiced
1 tablespoon Pernod
Reserved fennel leaves, from above
6 tablespoons butter, in pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to high.
  • Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
  • Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
  • Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
  • Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
  • For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
  • When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
  • Serve the fish with some of the Pernod butter sauce and grilled fennel.

GRILLED FENNEL



Grilled Fennel image

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

2 fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

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 WITH FENNEL



Fish with Fennel image

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

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

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

FISH GRILLED ON FENNEL OR DILL



Fish Grilled On Fennel Or Dill image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

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

FISH GRILLED IN FENNEL



Fish Grilled In Fennel image

Provided by Mark Militello

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 head garlic, cloves peeled
2 shallots
1 tablespoon fresh thyme leaves
1/2 cup extra virgin olive oil
3 lemons
2 whole yellowtail snappers, red snappers or black sea bass, each about 2 1/4 pounds, cleaned
Salt and freshly ground black pepper to taste
4 to 6 heads fennel, branches and fronds untrimmed (fronds will be quite long)
1 tablespoon unsalted butter
1/2 cup heavy cream
1 cup Parmigiano-Reggiano shavings

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 SWORDFISH SALAD WITH FENNEL



Grilled Swordfish Salad with Fennel image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 2 servings

Number Of Ingredients 12

1/4 cup finely diced red onion
Pinch ground allspice
Pinch cayenne pepper
1/2 teaspoon fresh grated orange rind
1/4 cup raisins plumped in 2 tablespoons orange juice
Salt
Olive oil
12 to 16 ounces swordfish steak
1 cup finely sliced fresh fennel
1/4 cup mustard vinaigrette
2 cups washed Boston lettuce leaves, dried and torn into pieces
1/4 cup toasted pine nuts

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 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

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

GRILLED FISH WITH ORANGE-FENNEL SALSA



Grilled Fish with Orange-Fennel Salsa image

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

5 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
2 teaspoons plus 1 tablespoon soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sugar
3 oranges
1 medium fennel bulb, trimmed, cut into matchstick-size strips
1/2 medium-size red onion, thinly sliced
1 garlic clove, thinly sliced
4 6- to 8-ounce rockfish or sea bass fillets

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.

FISH AND FENNEL



Fish and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

4 teaspoons extra-virgin olive oil
1 medium head fennel, trimmed, halved, and thinly sliced lengthwise
2 medium tomatoes, coarsely chopped
4 cloves garlic, thinly sliced
Coarse salt and freshly ground pepper
4 thin slices lemon, skin removed
4 skinless white fish fillets (6-ounce), such as halibut, striped bass or grouper, about 1 inch thick

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.

Tips:

  • Choose the right fish: Choose a firm-fleshed fish that will hold up well on the grill. Some good options include salmon, tuna, swordfish, and halibut.
  • Marinate the fish: Marinating the fish in a mixture of olive oil, herbs, and spices will help to add flavor and keep the fish moist during grilling.
  • Preheat the grill: Make sure the grill is preheated to a high temperature before adding the fish. This will help to sear the fish and prevent it from sticking to the grill.
  • Grill the fish quickly: Fish cooks quickly, so it's important to grill it over high heat for a short period of time. Overcooking will make the fish dry and tough.
  • Use a fish spatula: A fish spatula is a thin, flexible spatula that is designed to easily slide under fish without breaking it.
  • Serve the fish immediately: Grilled fish is best served immediately after it is cooked. Serve it with your favorite sides, such as grilled vegetables, rice, or potatoes.

Conclusion:

Grilling fish is a healthy and delicious way to cook this versatile protein. By following these tips, you can grill fish perfectly every time. So next time you're looking for a quick and easy meal, try grilling some fish. You won't be disappointed!

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