Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel

5.0(8)

by Molly O'Neill·published 1994-06-19

Dinner, Main Course

Servings

Four servings

Total time

Calories / serving

431 kcal

Ingredients (10)

serves

Instructions (4 steps)

01Start a charcoal grill. Meanwhile, bring a large pot of water to the boil. Add the potatoes and cook for 15 minutes. Add the fennel and cook for 5 minutes longer. Drain. Cut the potatoes in half.
02Rub the flesh of the bluefish with the garlic oil. Sprinkle with the orange zest, then the fennel seeds, mustard seeds, 1/2 teaspoon salt and pepper to taste. Let the coals burn down so that the fire is quite low.
03Place the fish on the grill, skin side down. Place the potatoes, fennel and tomatoes on the grill, cut side down. Cover the grill and cook for 25 minutes, or until the fish is cooked through and the vegetables are tender.

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Rich recipe — supports nutrition-aware planning.