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Barbecued Fish with Fennel

 

.
19

Yield

6

servings

Prep

6

min

Cook

60

min

Ready

66

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

5 pounds fish fillets
2 pounds fennel fronds
*
1 x vegetable oil
or butter to grill
*
1 each lemon
juice
3 tablespoons butter
1 x lemon
wedges, for serving
*
3 tablespoons butter
melted. for serving

Directions

Leave skin on fish and have it split almost through and the long backbone removed.

Slice fennel lengthwise, including outside stalks, as they will go one the grill.

Fill fish with tender inside slices of fennel.

Skewer fish closed over fennel and tie, if necessary.

Grease grill thoroughly with oil or melted butter.

When fire is hot, place outer fennel slices on grill to serve as a bed for fish.

Place fish on fennel on grill; sprinkle with lemon juice, and brush generously with butter (or fish and fennel can be placed in a hinged wire grill).

Cover grill or shape a loose tent of foil over fish.

Grill 15 minutes.

Brush with butter and turn fish.

Continue cooking, turning, and basting with butter to cook evenly until fish is opaque near center when pierced with a fork, about 40 minutes for a 3-pound fish, up to 1 hour for a 7-pound fish.

Place fish on warm platter, carefully lifting fish from grill with broad spatula and fork or spoon.

Discard scorched fennel tops. Fresh fennel can be added as garnish.

Pull skin off top of fish with fingers, loosening it with a fork.

Garnish with lemon wedges and serve with melted butter.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 54428% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 478mg 20%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 183g
Vitamin A 10% Vitamin C 6%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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