Grilled Fennel with Sambuca and Fresh Grapefruit
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
Direct medium heat.
Blanch the fennel bulbs in salted water for 15 minutes, just until tender all the way through before grilling.
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