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Add a photoServings: 4
Ingredients
- 2 x fennel bulbs
- 1 Tbsp. extra virgin extra virgin olive oil
- 5 Tbsp. room temperature butter
- 4 x large clv garlic
- 5 x anchovy fillets Juice from 1 lemon
- 1 tsp freshly grnd black pepper
- 1 Tbsp. freshly minced cilantro
Directions
- Trim the fennel bulbs of their leafy tops. Cut the bulb into 3/4 inch wedges being sure to leave the root end in tact so which they do not fall apart on the grill.
- Preheat the grill to high heat.
- Meanwhile place the soft butter in a large bowl. Crush the garlic and add in it to the bowl. Rinse the anchovy fillets and dice them. Add in the anchovy bits to the bowl and mix. Squeeze the juice from a fresh lemon into the bowl. Add in the black pepper and cilantro. Mix it all together well.
- Drizzle the fennel wedges with the extra virgin olive oil. Lower the heat to medium high and place the fennel on the grill. Cook for approximately 5 min per side with the lid up. Watch for flare ups and shift the vegetable if they persist.
- Serve warm with garlic anchovy butter melting on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 158 | 84% |
| Total Fat 17.97g | 22% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 147mg | 6% |
| Potassium 371mg | 11% |
| Total Carbs 7.36g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.04g | 0% |
| Protein 1.42g | 2% |
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