Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Fish With Fennel - Palamida Me Maratho Recipe
    Lost? Site Map

    Grilled Fish With Fennel - Palamida Me Maratho

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    cookiedog's Note:

    This Greek recipe includes lemon, olive oil, garlic, and wine. Posted for ZWT 4. From Modern Greek: 170 Contemporary Recipes from the Mediterranean.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the Marinade


    1. 1
      Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.
    2. 2
      Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.
    3. 3
      Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.
    4. 4
      To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.

    Ratings & Reviews:

    • on August 24, 2009


      I was short of the required amount of wine (DH drank part of it!) so I used the marinade from the fish for the fennel. We baked our marinated Cod at 375 for 25 minutes and served it with the Fennel. Very good flavor and the lemon zest looked beautiful with the green dill.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2009


      The fish portion of this recipe is delicious, but I was disappointed with the fennel, which was much too lemony. I used tilapia, and the marinade gave it a fabulous flavor. Unfortunately, the fennel absorbed so much lemon juice that I couldn't even eat it. I'll try the recipe again using the juice of half a lemon instead of two.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Fish With Fennel - Palamida Me Maratho

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.7
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 1.8 g
    Cholesterol 63.1 mg
    Sodium 142.2 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.9 g
    Sugars 1.1 g
    Protein 35.8 g

    The following items or measurements are not included:

    lemons, zest of

    lemons, zest of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes