Grilled Fresh Sardines With Fennel And Preserved Lemon

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
202
FAT
39%
CHOL
0%
SOD
33%

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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil

2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges

1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)

4 teaspoons finely chopped rind (zest and white pith) from preserved lemon

1/4 teaspoon fennel seeds, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup water

12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact

3 tablespoons extra-virgin olive oil

1/2 teaspoon fine sea salt

1/4 teaspoon crushed fennel seeds

1/8 teaspoon black pepper

2 teaspoons fresh lemon juice

1/3 cup coarsely chopped fresh dill

Special equipment: a well-seasoned ridged grill pan

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