Prepare Fennel Sauce; set aside. Preheat barbecue grill. Lightly oil the racks to keep halibut from sticking.
In a dry small frying pan over medium heat, toast fennel seeds, shaking pan, until fragrant and a shade darker. In an electric coffee/spice grinder grind the toasted fennel seeds.
In a small bowl, stir together lemon juice, ground fennel seeds, garlic, salt, and olive oil. Place halibut in a large dish and pour marinade over it, turning fish to coat. Marinate halibut, covered and refrigerated, at least 10 minutes and no more than 1 hour.
Remove halibut from marinade and discard marinade.
Cover barbecue with lid, open any vents, and grill halibut about 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source.
Approximately cooking times for halibut:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Carefully remove the halibut from the grill and transfer onto individual serving plates.
Serve with Fennel Sauce.
Makes 8 servings.
1 medium fennel bulb with fronds (about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves, minced
1 lemon, juiced
Trim fennel stalks flush with bulb, reserving fronds and discarding stalks. Also trim off any discolored outer layers and discard. Halve bulb lengthwise and discard core. Finely chop fronds and bulb.
In a dry small frying pan, toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds.
In a large bowl, combined chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. NOTE: May be made 3 days ahead and refrigerated, covered.
Makes about 3 cups.