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Grilled Red Emperor with fennel Tzatziki


  • Dry roast the fennel seeds in a covered pan. Then grind with a mortar and pestle or processor.
  • Whisk 3-4 tspn ground fennel with a good slurp of oil, the juice of 1½-2 lemons, 2 crushed garlic cloves and seasonings in a large bowl.
  • Add the fish and toss to coat well. Set aside for up to 15 mins.
  • When ready, cook the fish on a preheated ridged grill (or BBQ), skin side down first, pressing it down to start and basting with the marinade as it cooks.
  • At the same time, combine the yoghurt with a good squeeze of lemon juice, 1 tspn ground fennel, the remaining garlic and 1 heaped tbsp chopped dill.
  • Toss the parsley, tomatoes, red onion and olives with a splash each of oil and red wine vinegar.
  • To serve, mound the salad on individual plates and top with the fish, a good dollop of the yoghurt and a sprig of dill.


  • 3 tbsp fennel seeds
  • olive oil
  • juice of 2-2½ lemons
  • 4 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 4 x 180-200 gm boneless Red Emperor (or other fish) steaks
  • 1 cup Greek (or thick plain) yoghurt
  • a few sprigs fresh dill
  • 1 cup Italian (flat leaf) parsley leaves
  • 8 cherry tomatoes, halved or quartered
  • 1 small red onion, finely sliced
  • 8 pitted black olives
  • red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
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