by Jennifer Burns
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons chopped fresh oregano or tarragon
2 teaspoons Dijon-style mustard
1 teaspoon agave syrup or honey
1 large fennel bulb, thinly sliced and cut into thin strips
2 carrots, thinly sliced
3 green onions, diced
1 teaspoon fennel seeds, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
4 tilapia fillets (4-5 ounces each)
No Salt Seasoning and Black Pepper, to taste
In a large bowl, mix together the first 5 ingredients with no salt seasoning and pepper. Reserve 2 tablespoons of dressing. Add the fennel, carrots and onions. Toss well. (Note: save some of the fennel tops/fronds for garnish.) Toss well.
In a small bowl, stir together crushed fennel seeds, garlic powder, onion powder, no salt seasoning and pepper. Sprinkle evenly over both sides of each fish fillet.
Place fish on a well-oiled grill over medium heat. Grill for 2-3 minutes per side, turning once. Adjust cook time based on thickness of fillets.
Serve fish over the slaw. Drizzle the reserved dressing over the fish. Garnish with fennel fronds.