Lemon wedges and 3 tablespoon melted butter (for serving)
Leave skin on fish and have it split almost through and the long backbone
Slice fennel lengthwise, including outside stalks, as they will go one the
grill. Fill fish with tender inside slices of fennel.
Skewer fish closed over fennel and tie, if necessary.
Grease grill thoroughly with oil or melted butter.
When fire is hot, place outer fennel slices on grill to serve as a bed for
Place fish on fennel on grill; sprinkle with lemon juice, and brush generously
with butter (or fish and fennel can be placed in a hinged wire grill). Cover
grill or shape a loose tent of foil over fish. Grill for 15 minutes.
Brush with butter and turn fish. Continue cooking, turning, and basting
with butter to cook evenly until fish is opaque near center when pierced with
a fork, about 40 minutes for a 3-pound fish, up to 1 hour for a 7-pound fish.
Place fish on warm platter, carefully lifting fish from grill with broad
spatula and fork or spoon. Discard scorched fennel tops. Fresh fennel can be
added as garnish. Pull skin off top of fish with fingers, loosening it with
Garnish with lemon wedges and serve with melted butter.