Fennel-Grilled Fish

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1 tablespoon plus 1 1/2 teaspoons fennel seeds

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 garlic clove, thinly sliced

2 teaspoons Pernod or Ricard

2 fennel bulbs (2 1/2 pounds) with 5-inch long stalks

One 3 1/2-pound whole red snapper, striped bass or sea bass, scaled and gutted

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

6 thin lemon slices

Vergé's Citrus Sauce

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