PREPARATION:

1. Preheat the grill to medium heat. Place the fish on a clean work surface. Using a sharp knife, make 3 deep slits on each side of the fish, making sure not to cut through the entire filet. Set the fish on a platter, drizzle with 1 tablespoon of olive oil on each side. Season with salt and pepper.
2. Place the fennel fronds and onions directly on the grill and drizzle with 1 tablespoon of olive oil. Place fish directly on the bed of fennel fronds and onions and close the grill top. Cook for 10 minutes, and then carefully flip the fish. Continue to cook another 10 minutes or until flesh is firm and springs back to the touch. In the meantime, in a medium saute? pan over medium high heat, saute? the thinly sliced fennel bulbs with remaining olive oil and salt and pepper. Cook for 10 minutes or until the fennel begins to wilt. Add in the roasted garlic and set aside. Remove the fish, fennel fronds and onions to a platter. Just before serving, squeeze the lemon juice over the fish. Garnish with a drizzle of olive oil and serve alongside the sauteed fennel and roasted garlic.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured on the Vegetable Bounty Episode of Emeril Green.