Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Trim tops and fronds off fennel; chop and set aside. Quarter fennel; slice paper-thin to make 3 cups (750 mL) and set aside.
In bowl, whisk together parsley, oil, vinegar, garlic and half each of the salt and pepper; add sliced fennel and toss to coat. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Sprinkle fish, inside and out, with remaining salt and pepper; stuff cavity with fennel tops and fronds. Place in greased fish basket or on greased grill over medium-high heat; close lid and grill for 15 minutes. Turn basket or loosen fish with spatula and, using 2 spatulas, 1 over and 1 under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.
Tarragon Mayonnaise: Meanwhile, in small bowl, combine mayonnaise, tarragon, mustard and vinegar; cover and refrigerate. (Make-ahead: Refrigerate for up to 1 day.)
Serve fish with fennel salad and tarragon mayonnaise.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 601 mg
- Protein 27 g
- Calories 295.0
- Total fat 18 g
- Cholesterol 79 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 6.0
- Folate 17.0
- Calcium 10.0
- Vitamin A 11.0
- Vitamin C 17.0