Fennel is sweet and tastes like licorice, especially when grilled. It imparts its distinctive flavor to the mild fish using this grilling method.
- 2 bulbs fennel
- 4 (5-ounce) haddock or halibut steaks
- 3 tablespoons olive oil
- Pinch salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons lemon juice
Prepare and preheat grill. Slice fennel bulbs lengthwise into ½" slices, leaving the stalks and fronds attached.
Brush fennel and haddock with olive oil on all sides to coat. Sprinkle fish with salt, pepper, and paprika.
Place fennel on grill 6″ above medium coals, cut side down. Arrange fish on top of fennel and close the grill.
Grill for 5–7 minutes or until fennel is deep golden brown and fish flakes when tested with fork.
Remove fish to serving platter, sprinkle with lemon juice, and cover.
Cut the root end and stems from the fennel and discard. Slice fennel and place on top of fish; serve immediately.
Fat: 11.35 grams
Saturated fat: 1.58 grams
Dietary fiber: 3.66 grams
Sodium: 192.31 mg
Cholesterol: 78.63 mg
Haddock has a fine white flesh. Fresh haddock will hold together well and will be firm. Fillets should be translucent; if you notice the fillet has a chalky hue to it, it is old. Refrigerate your haddock as soon as possible after purchase, either in the original wrapping from the fishmonger or in an airtight container, and use it within 24 hours. If you freeze the fish it should last 3 months.