Grilled Fresh Sardines with Fennel and Preserved Lemon

(6) Course Appetizers Total Time 25m

Ingredients in this Recipe

1/2 cup water
1/2 red onion, cut into 1/4 inch thick slices (1/2 cup)
1/2 teaspoon fine sea salt
1/2 teaspoon salt
1/3 cup coarsely chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon fennel seeds, crushed
12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
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
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
4 teaspoons finely chopped rind (zest and white pith) from preserved lemon

See Full Recipe at Epicurious