Steps to Prepare Grilled Triggerfish

Grilled Fennel

First, make sure your grill is clean and hot.

Recipe Summary Grilled Fennel

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Ingredients | Grilled Triggerfish

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

Directions

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.

Make sure to get just the yellow part of the rind, and none of the white pith, when zesting lemon.

Info | Grilled Triggerfish

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 2 fennel bulbs

TAG : Grilled Fennel

Side Dish, Vegetables,