Whole Fish in Fennel

Name: Whole Fish in Fennel
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 heads fennel with branches and fronds; 1 4-pound whole black sea bass or bluefish, cleaned; 4 tablespoons extra virgin olive oil, more for oiling grill and serving; Salt and freshly ground black pepper; 1 1/2 lemons

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(99)
Comments: Read comments

Grilling fish is not daunting when you master a few details, like selecting the right type of fish, keeping your grill clean and — the moment of truth — knowing how to turn. A whole fish can simply be rolled over: make sure you have room on the grill to achieve this. For a very large fish, like a seven-pound wild striped bass, you will need to shovel two spatulas under it, then roll it.

Featured in: Turn, Turn, Turn: The Tricks For Perfect Fish on the Grill

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Ingredients

Yield:4 servings

4heads fennel with branches and fronds
14-pound whole black sea bass or bluefish, cleaned
4tablespoons extra virgin olive oil, more for oiling grill and serving
Salt and freshly ground black pepper
1½lemons

Ingredient Substitution Guide

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Preparation

Step 1
Slice stems and fronds from fennel bulbs and lay on a work surface.
Step 2
Rub fish inside and out with 1 tablespoon olive oil and season with salt and pepper. Tuck some fennel stems in fish cavity. Cover fish with remaining fennel stems and fronds. Use butcher's cord to tie fennel to fish, enclosing it. Rub fennel with another tablespoon olive oil. Trim fennel bulbs and slice ½-inch thick.
Step 3
Heat grill to very hot and oil grates. Place fish in fennel on grill, preferably at least 8 inches from coals or fire. Grill about 15 minutes on one side. Fennel will char.
Step 4
While fish grills, place sliced bulbs in a saucepan of boiling, salted water and blanch for 5 minutes. Drain well on paper towel.
Step 5
Turn fish and grill about 15 minutes on other side, or until flesh in cavity looks opaque and can easily be separated from the bone when poked with a knife. Remove to a platter and snip off cords.
Step 6
Rub fennel slices with remaining 2 tablespoons oil and place on grill. Sear on each side. Season with salt and pepper and sprinkle with the juice of ½ lemon. Bone fish and serve, with lemon wedges, additional oil for drizzling and seared fennel alongside.

Ratings

4 out of 5

99 user ratings

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Comments

Marcia Brubeck7 years ago

How about a translation of this recipe for those of us who would like to prepare it indoors, sans grill?

Jaime7 years ago

the broiler in your oven is an upside-down grill more or less.
maybe that's a good place to start, with the fish on a sheet pan, or in a skillet or even on a cedar plank (with a pan beneath to catch drippings). I don't know that I would keep the rack on the top slots- maybe the next one down. and watch it just the same as anything else you broil; broilers can go from friendly to fierce in the link of an eye. good luck.

Nora A.6 years ago

Mentioned in “A Genleman in Moscow,” by Amor Towels, Book Two, 1923: An Actress, an Apparition

Rob5 years ago

That does not look like a fresh Black Sea Bass, those eyes are way too cloudy and sunken in...

Nora A.6 years ago

Mentioned in “A Genleman in Moscow,” by Amor Towels, Book Two, 1923: An Actress, an Apparition

Lauren7 years ago

Followed to a T but was not very impressed with the flavor - rather mundane. Although I was glad to learn about using butcher's string on the fish.

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