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Fish & Fennel MARINADE: 2 tablespoons of  fresh fennel seeds 2 teaspoons of fresh thyme 1/4 cup of extra virgin olive oil 2 teaspoons of crushed garlic 2 tablespoons of chopped fennel fronds Salt and pepper to taste Prepare your grill for cooking. Combine first six ingredients in a bowl and set aside. FISH: 1 1/2 pounds of cleaned, firm white fish such as grouper, sea bass or stripped bass 1/4 cup of chopped fennel fronds 2 ounces of sliced fennel bulb 6 lemon slices Cut three diagonal slits on either side of the fish (about half inch deep) and rub the marinade on the fish, getting it into the cuts. Let the fish stand for about thirty minutes in the refrigerator. Stuff the cavity of the fish with the sliced fennel bulb and the 1/4 cup of chopped fennel fronds. Place three lemon slices on either side of the fish and place in a grilling basket. Cook over a grill on medium heat until fish is done (about 10 to 20 minutes per side).