Total Calories: 192
1. Cut the stalks and outside leaves off the fennel. (Reserve the stalks for another use, such as the Fennel-Grilled Bass. Cut each bulb lengthwise into 1/2-inch-wide slices through the narrow side.
2. Combine the oil, vinegar, honey, garlic, shallots, and tarragon in a large nonreactive bowl and whisk to mix. Add the fennel and toss to coat thoroughly. Cover and let marinate for 2 hours, not necessarily in the refrigerator.
3. Preheat the grill to high.
4. When ready to cook, remove the fennel slices from the marinade, arrange on the hot grate, and grill, turning with tongs until just tender, 8 to 16 minutes in all, seasoning with salt and pepper. Toss the grilled fennel with any remaining marinade and serve warm or at room temperature.
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