Grilled Kingfish Belly Fennel And Grilled Finger Lime Food

GRILLED KINGFISH BELLY, FENNEL AND GRILLED FINGER LIME

Steps:

• Burn wood slowly down to smouldering embers and medium heat (see below).
• Lightly brush kingfish with 10ml olive oil, season to taste and grill on both sides until lightly charred and just cooked (1-2 minutes each side). Grill finger limes, turning occasionally, to release oils (1 minute).
• Thinly slice fennel on a mandolin into a bowl, add remaining olive oil, lemon juice and rind, and fennel fronds and season to taste with sea salt.
• Slice kingfish across the grain, divide among serving plates along with fennel. Split finger limes, scatter warm lime pearls over kingfish and serve.

GRILLED KINGFISH

Steps:

• Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
• Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
• Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.

WHOLE FISH IN FENNEL

Steps:

• Slice stems and fronds from fennel bulbs and lay on a work surface.
• 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 1/2-inch thick.
• 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.
• While fish grills, place sliced bulbs in a saucepan of boiling, salted water and blanch for 5 minutes. Drain well on paper towel.
• 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.
• 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 1/2 lemon. Bone fish and serve, with lemon wedges, additional oil for drizzling and seared fennel alongside.