Makes 8 servings
When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below.
Ingredients
- 3 fennel bulbs
- 1/4 cup thin-sliced red onion
- 2 tablespoons red wine vinegar
- 1/3 cup orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 3 orange slices or segments
- 1/3 cup oil-cured black olives
Directions
- Preheat a gas grill to medium heat; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
- Trim the fennel to remove the tops (reserve some of the fronds for garnish) and some of the root end. Cut the fennel into quarters or sixths, depending upon size. Trim some of the core from each piece, leaving enough of the core to hold the fennel together as it cooks.
- Combine the red onion with 1 tbsp of the vinegar and let the onions rest until they turn a bright pink, about 20 minutes.
- Blend together the remaining vinegar, the orange juice, olive oil, salt, pepper, coriander, and cayenne. Add the trimmed fennel and toss to coat evenly. Let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Remove the fennel from the marinade, reserving the marinade to baste the fennel as it grills. Grill the fennel over indirect heat, turning every 10 minutes and brushing with some of marinade, until tender, about 20 minutes.
- Move the fennel to the hottest part of the grill, and cook over direct heat until the fennel is browned and fully cooked, another 10 to 15 minutes.
- Combine the grilled fennel with the oranges, olives, and reserved fennel fronds. Drizzle with any remaining marinade, top with the red onions, and serve at room temperature or chilled.
