GRILLING FISH

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While you're waiting for the coals, saute the fennel in the skillet on medium-high heat until it's lightly browned and tender. Place the fish rack on the grill. Grill four to five minutes per side. Remove the fish and serve with lemon, removing the crispy external fennel leaves. Sprinkle the remainder of chopped leaves on fish and fennel.

Ginger Salmon with Salad Greens

To save time, use some of the marinade for the dressing for the salad greens. Serves two to three. 2 salmon steaks or fillets (7-9 ounces each)
about 4 cups mixed greens from the garden or a grocery mesclun mix (add arugula or watercress for a more peppery taste)
2 green onions, sliced diagonally, or 1 small red onion, sliced into thin circles
10 cherry tomatoes, halved, or homegrown tomatoes, quartered

Marinade/Dressing

2 large garlic cloves, peeled and coarsely chopped
1tablespoon ginger root, peeled and grated
1 teaspoon sugar
2 tablespoons sesame oil (or canola oil)
1 tablespoon tamari (soy sauce)
2 tablespoons sherry vinegar (or white wine vinegar)
2 tablespoons rice vinegar
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
freshly ground pepper

Mix all marinade ingredients well in a blender. Wash the salmon in cold water and pat dry and place in a glass casserole or pie plate. Pour only half the marinade over the fish. Turn the fish so both sides are covered. Save the rest of the marinade for the salad. Cover the fish with plastic wrap and refrigerate for 30 minutes to an hour. Wash and dry the salad greens and prepare the salad without the dressing. When the coals are medium hot, grill the salmon for five minutes on each side (per inch of thickness), basting with the marinade if necessary. Discard any unused fish marinade. Toss the salad with the reserved dressing and arrange on a large plate. Serve fish on top of the salad.

Swordfish Stealcs With Herbs Any firm-fleshed fish steak will work. Herb-pesto marinade will add flavor to mild-flavored fish. 4 swordfish steaks, cut to about 1 inch thick for ease of grilling (about 1/2 poundeach. If they're large, you may want to cut them in half)
2 large cloves garlic, peeled
1 cup fresh (curly) parsley
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup lime juice and 1/4 cup lemon juice (or all lemon juice)
1/4 cup olive oil

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