Grilled trout with fennel:
4 fresh trout or 1 fresh trout per person.
2T chopped dried or fresh fennel leaves
1/4 Cup of melted butter or margarine
1/2 fresh lemon/juice and essence
several sprigs of fresh fennel.
Combine ingredients for basing sauce
Clean fish -open flat
Baste inside of fish with basting sauce
Lay fish on springs of fennel on two layers of foil and place on grill
Baste fish occasionally during cooking process
Grill approx. 5 min. on each side.
Serve with tossed salad and French bread. White wine if you prefer.
Back to Top