Grilled fennel with white wine and grapefruit

Name: Grilled fennel with white wine and grapefruit
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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

Preparation 10 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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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

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.