Grilled Fish with Fennel Palamida Me Maratho
Transport your taste buds to the Mediterranean with this exquisite *Grilled Fish with Fennel* (*Palamida Me Maratho*), a dish that celebrates vibrant flavors and simple, wholesome ingredients. Featuring tender boneless fish fillets like mackerel, bonito, or tuna, this recipe pairs beautifully with the anise-like notes of grilled fennel and a zesty citrus marinade made from fresh lemon and orange juice, extra virgin olive oil, and fragrant dill. Perfectly grilled to achieve a smoky char, the fish and fennel come together in a harmony of flavors, elevated by a sprinkle of fennel seeds and a drizzle of the reserved marinade. Ready in just 30 minutes, this light yet flavorful meal is ideal for summer gatherings or a healthy dinner option. Serve with lemon wedges and garnish with fennel fronds for a stunning presentation that’s as delicious as it is visually appealing. Keywords: grilled fish recipe, Mediterranean fish, fennel and citrus marinade, Palamida Me Maratho.
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Recipe Information
Ingredients
- 4 pieces Boneless fish fillets (e.g., mackerel, tuna, or bonito)
- 1 Fennel bulb
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Orange juice
- 2 Garlic cloves, minced
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fennel seeds (optional)
- 4 Lemon wedges (for serving)
Instructions
1. Prepare the fennel: Remove the outer tough layers of the fennel bulb and finely slice the bulb. Set aside the fronds for garnish.
2. Make the marinade: In a small bowl, whisk together olive oil, lemon juice, orange juice, minced garlic, chopped dill, salt, and black pepper.
3. Marinate the fish: Place the fish fillets in a shallow dish or zip-top bag. Pour half of the marinade over the fish, ensuring each piece is evenly coated. Reserve the other half of the marinade for basting. Let the fish marinate for 10-15 minutes.
4. Preheat the grill: Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
5. Grill the fish: Remove the fish from the marinade and place it onto the hot grill. Grill each side for about 3-4 minutes, depending on the thickness of the fillet, until the fish is cooked through and opaque.
6. Grill the fennel: While the fish is grilling, toss the sliced fennel with a little olive oil and place it on the grill. Cook for 2-3 minutes per side until slightly charred and tender.
7. Assemble and serve: Plate the grilled fish and top with the grilled fennel slices. Drizzle with the reserved marinade and sprinkle with fennel seeds (if using). Garnish with fennel fronds and serve with lemon wedges.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 13.5 mcg | 67% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
