Grilled fennel with white wine and grapefruit
- Preparation 10 min
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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🌿 Keep the fennel core to hold quarters together
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Crucial. The core (the hard base of the bulb) keeps all layers attached in solid quarters that stay intact on the BBQ grate. If you remove the core, the layers separate and fall through the grates. A large bulb = about 8 quarters, a medium bulb = 4 to 6 quarters.
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🍇 PINK grapefruit, never white
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Pink grapefruit is my real favorite in this recipe. I love it. It’s pretty, it’s good, it tastes like heaven. It brings a fruity sweetness and perfumed bitterness that neither white grapefruit (too bitter), orange (too sweet), nor lemon (too acidic) can reproduce. Look for “Ruby Red” or “Star Ruby” grapefruit at the grocery store for the most vibrant color.
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🥂 WHITE balsamic vinegar, not dark
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White balsamic is less strong, fresher and more tart than dark. It preserves the beautiful golden color of grilled fennel without darkening it. Classic dark balsamic would bring too marked a flavor that would dominate the grapefruit. Stick with white.
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🍷 White wine. Your favorite, dry or off-dry
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Go with a Sauvignon Blanc or Pinot Gris that you would drink with the meal. Avoid weird “cooking wines” or wines that are too sweet which throw off the balance. If you don’t have white wine, dry white vermouth makes an acceptable substitute, but wine is preferable.
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🥄 My trick: divide the marinade in two
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Keep half the marinade in a separate bowl to drizzle on the grilled fennel as it comes off the BBQ. That’s what adds the final freshness kick that makes the difference. The other half is for marinating before cooking. This way, you don’t need to baste during cooking (which makes the BBQ flare up with the wine’s alcohol).
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🔥 Don’t be afraid to cook your fennel
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The number one mistake is undercooking the fennel. You want it well grilled and caramelized on the edges, without being burnt. Raw or barely cooked fennel stays fibrous and bitter. Well grilled, it becomes tender, sweet, melting. 8 to 10 minutes at medium power, turning occasionally for even cooking.
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❄️ Leftovers in a salad the next day
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If there are leftovers, slice the cold grilled fennel and add it to a composed salad. Arugula leaves, crumbled feta cheese, black olives, a drizzle of olive oil and lemon juice. It’s anything but sad as a second life. The leftover marinade-vinaigrette keeps a few days in the fridge in an airtight container.
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✅ What to serve with my grilled fennel with white wine and grapefruit?
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This BBQ side goes with pretty much any grilled meat. Serve it with my dark beer marinated beef flank steak for a perfect summer BBQ combo, with my grilled salmon with citrus on the BBQ to push the citrus theme all the way, with my grilled lamb chops with Blanche de Chambly beer and fresh herbs for a refined Mediterranean meal, or with my grilled trout with fennel, orange and basil to push the fennel-citrus theme to its maximum.
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- ⅓ cup (80 ml) white wine (Sauvignon or Pinot Gris)
- 3 tbsp (45 ml) extra virgin olive oil
- 2 tbsp (30 ml) white balsamic vinegar
- Juice and zest of ½ pink grapefruit
- 3 large fennel bulbs, cut into medium quarters (core kept so it holds together)
- Fresh parsley, finely chopped (for serving)
- Salt and freshly ground black pepper
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Preparation
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- Prepare the marinade: in a large bowl, whisk together the white wine, olive oil, white balsamic vinegar, grapefruit juice and zest. Season generously with salt and pepper.
- Divide the marinade into two equal portions: keep one half in a separate bowl to drizzle at the end, and use the other half to marinate the fennel.
- Add the fennel quarters to the bowl with the first half of the marinade. Toss well to coat evenly.
- Preheat the BBQ to maximum power, then reduce to medium. Oil the grates well.
- Place the fennel quarters directly on the BBQ grate. Cook 8 to 10 minutes total, turning occasionally for even cooking. The fennel should be well grilled and caramelized without being burnt. Don’t be afraid to cook it long enough, that’s what develops the flavor.
- Remove the fennel from the BBQ and place in a serving dish. Drizzle generously with the reserved marinade and garnish with fresh chopped parsley. Serve immediately, still hot.
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To keep the quarters held together during cooking on the grate. The core (the hard base of the bulb) keeps all the layers attached and prevents the fennel from falling apart and through the BBQ bars. A large bulb gives about 8 quarters, a medium bulb 4 to 6 quarters.
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You can replace with orange or lemon, but know it won’t really be the same recipe. Pink grapefruit brings a unique perfumed bitterness and fruity sweetness that contrast perfectly with the anise of the fennel. Orange is sweeter, lemon more acidic. Both change the balance of the dish. Stick with pink grapefruit if you can.
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It’s really a recipe designed for the BBQ. The caramelization on the grate at medium heat is what develops the flavors and texture. You can try in the oven under the broiler at 6 in (15 cm) from the element for 8-10 minutes turning halfway, but the result will be less authentic. Save this for BBQ season.
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Absolutely. The marinade-vinaigrette can be made up to 2-3 days ahead and kept in an airtight container in the fridge. Take it out 15 minutes before use so the olive oil liquefies. But marinate the fennel only at the time of cooking. Not several hours ahead.
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This BBQ side goes with pretty much any grilled meat. Serve it with my dark beer marinated beef flank steak for a classic BBQ combo, with my grilled salmon with citrus on the BBQ to push the citrus theme, with my grilled lamb chops with Blanche de Chambly beer and fresh herbs for a refined Mediterranean meal, or with my grilled trout with fennel, orange and basil for a complete fennel-citrus duo.
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