Grilled Sardines with Fennel and Onion

(Sent to us by Lon Temereski)

For fennel:
2 tablespoons olive oil
1 pound fennel bulbs bulbs, stalks discarded, halved lengthwise and chopped
1/2 pound DiMaggio onions (or shallots) chopped
4 teaspoons finely chopped lemon zest
1/2 teaspoon fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water

For sardines:
12 fresh sardines (about 3 to 4 ounces each), cleaned and filleted
4 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
1/2 teaspoon pepper
1 teaspoon fennel pollen (or 1/2 tsp crushed fennel seeds)
2 tablespoons fresh lemon juice

Cook fennel:
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, lemon zest, fennel seeds, salt, and pepper, stirring occasionally, 5-10 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.

Prepare sardines:
Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with remaining ingredients and let rest for up to 1 hour.

Heat BBQ over moderately high heat, oil grill and grill sardines skin side down first, turning carefully only once, until just cooked through, 2 to 3 minutes per side. Serve sardines on fennel mixture.