Mesquite, maple, hickory–the aromatic woods that give barbecued meats their robust character–can overpower fish. A more subtle method of flavoring the fire for grilled fish pairs it with fennel, a centuries-old combination from Mediterranean and English cooking.
Bulb fennel does double duty at a fish grill: Tossed onto the coals, the trimmings–the tough outer ribs and feathery stalks–release flavorful smoke into the fish while the edible bulb grills alongside it.
Simple accompaniments–a chickpea salad, good olives and a crisp white wine–highlight the distinctive flavors of this grill combination. Fennel’s crunchy texture softens and its anise flavor mellows as it cooks.
FENNEL-GRILLED SEA BASS
Preparation time: 25 minutes
Cooking time: 10 minutes
Yield: 8 servings
8 sea bass fillets, 6 ounces each, at least 1-inch thick
10 tablespoons each: olive oil, fresh lemon juice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large fennel bulbs with stalks, leaves
Lemon wedges, for garnish
1. Prepare grill. Place fish in glass baking dish. Whisk together olive oil, lemon juice, salt and pepper in small bowl. Brush half of the mixture over fish.
2. Trim fennel; remove ribs. Reserve leaves. Cut each bulb lengthwise into 4 slices; brush with some of the olive oil mixture.
3. Place fennel ribs directly on coals. Let smoke die down slightly. Add fish and fennel slices to grill. Grill fish, turning once, until done, 3 to 5 minutes per side; grill fennel, turning frequently, until lightly charred all over. Baste fish and fennel with remaining olive oil mixture. Transfer to warm plates; garnish with fennel leaves and lemon wedges.
Nutrition information per serving:
Calories ………… 210 Fat ………… 9 g Saturated fat .. 1.5 g
% calories from fat .. 37 Cholesterol .. 60 mg Sodium …….. 420 mg
Carbohydrates ……. 5 g Protein ……. 28 g Fiber ………. 1.9 g
CHICKPEA SALAD
Preparation time: 35 minutes
Soaking time: 24 hours
Cooking time: 55 minutes
Yield: 8 servings
2 1/2 cups dried chickpeas, see note
2 cloves garlic, peeled
1 bay leaf
1 teaspoon freshly ground pepper or to taste
1/2 teaspoon minced fresh thyme
3 tablespoons olive oil
1 small red onion, minced
5 medium cloves garlic, minced
1/3 cup fresh lemon juice
1/2 cup each: dry white wine, minced fresh mint
Salt to taste
1. Rinse chickpeas several times to clean. Place in bowl; add cold water to cover by 2 inches. Refrigerate 24 hours. Drain. Put chickpeas in medium saucepan; cover with fresh cold water. Add whole garlic, bay leaf, pepper and thyme. Heat to boil over high heat. Reduce heat; simmer, covered, until chickpeas are tender but not mushy, about 45 minutes. Drain; discard garlic and bay leaf. Cool chickpeas to room temperature.
2. Heat olive oil in large skillet over medium heat. Add onion and minced garlic; cook 3 minutes. Add lemon juice, wine, 1 tablespoon of the mint and chickpeas. Cook until chickpeas are heated throughout, 5 to 7 minutes. Season to taste with salt and pepper. Stir in all but 1 tablespoon of mint. Cool chickpeas to room temperature. Place chickpeas and remaining mint in serving bowl. Stir to blend.
Test kitchen note: Two 15-ounce cans of chickpeas, rinsed and drained, can be substituted for dried. Start at Step 2.
Nutrition information per serving:
Calories ………… 185 Fat ………… 6 g Saturated fat .. 0.8 g
% calories from fat .. 31 Cholesterol … 0 mg Sodium …….. 320 mg
Carbohydrates …… 27 g Protein …….. 6 g Fiber ………… 5 g
