Prepare Fennel Sauce (see recipe below); 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.
Approximately cooking times for halibut:
1/4 to 1/3-inch - 3 to 4 minutes
12 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Carefully remove the halibut from the grill and transfer onto individual serving plates.
Serve with Fennel Sauce.
Makes 8 servings.
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.
* Halibut filets may be substituted.
Grilled Halibut with Fennel Sauce Recipe: https://whatscookingamerica.net/halibutfennel.htm