Grilled Fennel with Sambuca and Fresh Grapefruit

 Grilled Fennel with Sambuca and Fresh Grapefruit

 Serves 6

 3 each        Fennel, fresh with tops

1/4 cup      Virgin Olive Oil

4 cloves      Garlic, thinly sliced

3 each        Anchovy Fillets, rinsed, finely chopped

1/4 cup      Sambuca

1 TB           Balsamic Vinegar

1 each        Grapefruit

1/4 cup      Tarragon Leaves, minced

Heat Source:

Direct medium heat.

Special Tip:

Blanch the fennel bulbs in salted water for 15 minutes, just until tender all the way through before grilling.

Preparation:

In a small bowl, mix the olive oil, garlic, anchovies, sambuca and vinegar together, Place the fennel bulbs in a bowl and spoon the sambuca over the bulbs. Cover and refrigerate for 30 minutes in the refrigerator.

Preheat the grill to a medium heat.

Zest the grapefruit, set the zest aside. Cut the grapefruit segments from the grapefruit and set aside. Drain the fennel well from the marinade and place the marinade in a bowl and the chopped tarragon to the marinade.

Place the fennel bulb, cut side down on the grill and grill for 10 minutes or until nicely browned. Turn and grill 10 more minutes. Place the fennel bulbs on a serving platter, cut side up. Scatter the grapefruit segments over and around the fennel. Sprinkle with the zest, drizzle the marinade over the fennel, top with the fennel fronds, and serve.

Approximated Prep & Cooking Time: 1 hour

Comments

[Heloise Leclerc]

This recipe is incredible! I was looking for a way to elevate a lobter - sambuca sabayon dish, and this was just so inspiring! Thank you!