Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 105 :: FISH WITHOUT FEAR
Source: Raichlen on Ribs by Steven Raichlen (Workman, 2006)
Serves: 6 as a side dish
Category: Vegetarian
1 small clove garlic, minced
1/2 teaspoon coarse salt (kosher or sea), or more to taste
2 to 3 fennel bulbs (about 1 pound), trimmed (see Note below)
1 large orange
1 tablespoon fresh lemon juice, or more to taste
3 tablespoons extra-virgin olive oil
Freshly ground black pepper

Place the garlic and salt in a large nonreactive mixing bowl and mash with the back of a wooden spoon. Trim the long stalks off the fennel. Cut the bulb in half lengthwise, then slice lengthwise into very thin slices on a mandoline or in a food processor fitted with a slicing disk. Add to the bowl with the garlic.

Over a bowl, peel the orange, and with a paring knife, trim the white pithy membrane off the fruit. Cut between the membranes separating the segments. Add the orange slices and any juice (no seeds) to the fennel. Add the lemon juice and olive oil and toss to mix. Taste for seasoning, adding pepper to taste and more salt and/or lime juice; the slaw should be highly seasoned. Transfer to a serving bowl and top with chopped fennel fronds, if desired.

Note: If the fennel bulbs come with stalks and fronds, chop about 1 tablespoon of the feathery fronds for garnish.
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