Grilled Loup De Mer With Braised Fennel

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James Beard


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1 fennel bulb, halved, cored, and cut into 1/4-inch strips

4 cups water

2 tablespoons Pernod

1 sprig rosemary

1 sprig thyme

2 lemons

1 orange

Salt and pepper to taste

1 tablespoon fennel seed

1/2 tablespoon anise seed

3 peppercorns

2 tablespoons olive oil, divided

Pinch paprika

Skin-on fillets from 1 whole loup de mer (about 2 pounds)

1 tablespoon brandy

1 tablespoon chopped basil

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