Ultimate Grilled Fennel with Anchovy Garlic Butter Recipe

This Grilled Fennel with Anchovy Garlic Butter recipe transforms fresh fennel into a smoky, caramelized BBQ side finished with a rich, umami-packed butter. Featured on Maddie and Kiki BBQ Barn Season 2, this dish from Maddie and Kiki Longo combines charred vegetables with bold Mediterranean flavors for an easy yet elevated addition to any grilled meal.

The Inspiration

Fennel is often overlooked on the grill, but it becomes something truly special when exposed to high heat. Its natural sweetness intensifies, its texture softens, and its subtle anise flavor mellows into something warm and inviting. This recipe embraces that transformation and pairs it with a deeply savory anchovy garlic butter that melts into every crevice of the charred fennel.

On Maddie and Kiki BBQ Barn Season 2, Maddie and Kiki Longo explore ways to elevate simple ingredients using bold flavors and grilling techniques. This dish reflects that philosophy perfectly. Inspired by Mediterranean cooking, where anchovies, garlic, lemon, and olive oil are staples, the recipe layers brightness, richness, and umami into a single bite.

The anchovy butter doesn’t taste overtly fishy; instead, it enhances the fennel with a subtle depth and saltiness that balances the vegetable’s sweetness. Combined with fresh parsley, lemon zest, and chili flakes, the result is a dish that feels both rustic and refined. It’s a standout side that proves vegetables can be just as exciting as anything else on the grill.

Ingredients

• 2 bulbs of fennel
• 1 tablespoon of extra virgin olive oil
• ½ cup room temperature butter
• 5 large garlic cloves, grated on a rasp
• 8 anchovy fillets, finely chopped
• Juice and zest from 1 lemon
• 1 tsp ground black pepper
• ½ tsp chili flakes
• 2 tbsp of freshly chopped parsley
• Salt, to taste

Methods

• Trim the fennel bulbs of their leafy tops, reserving the fronds for garnish.
• Cut the bulbs into ¾ inch wedges being sure to leave the root end intact so that they don’t fall apart on the grill.
• Preheat the grill to high heat.
• Meanwhile, place the soft butter in a large bowl.
• Add garlic, lemon juice, lemon zest, chili flakes, anchovies, parsley, salt and pepper.
• Mix it all together well. Drizzle the fennel wedges with the olive oil.
• Season with salt and pepper.
• Lower the heat to medium high and place the fennel on the grill.
• Cook for approximately 5 minutes per side with the lid up.
• Watch for flare ups and shift the vegetables if they persist.
• Once nicely charred and slightly soft, remove the fennel from the grill.
• Serve hot with garlic anchovy butter melting on top.
• Garnish with fennel fronds.

Serving Suggestions

This grilled fennel with anchovy garlic butter is a versatile and elegant side dish that pairs beautifully with a wide range of grilled mains. Serve it alongside grilled steak, lamb chops, roast chicken, or seafood such as grilled shrimp or salmon for a balanced and flavourful meal.

The bold, savory butter complements rich proteins while the fennel adds a subtle sweetness and smoky depth. It also works well as part of a Mediterranean-style spread with olives, crusty bread, roasted potatoes, and fresh salads.

For entertaining, arrange the fennel on a large platter and let the butter melt just before serving for a dramatic presentation. Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir, or keep it simple with sparkling water and lemon.

Whether served at a casual barbecue or a more refined outdoor dinner, this dish brings both comfort and sophistication to the table.

Final Thoughts

This Grilled Fennel with Anchovy Garlic Butter recipe is a bold and flavorful example of how simple ingredients can be transformed through grilling. Featured on Maddie and Kiki BBQ Barn Season 2 with Maddie and Kiki Longo, it highlights the beauty of combining charred vegetables with rich, well-balanced sauces.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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