Boil the fennel in salted water until tender. Let cool and slice
into ½ inch thick slices. Cut zucchini and yellow squash
lengthwise and remove seeds with a spoon. Season the vegetables
with salt and pepper then roast in an oven at 350° until tender.
Remove vegetables from oven and slice into ½ inch thick
slices and add to the fennel. Toss the tomato halves in a small
amount of extra virgin olive oil and set to the side. Grill the
red grouper to perfection. In a separate bowl, add 1 tablespoon
of extra virgin olive oil to the pesto.
Arrange the vegetables on a plate and place the fish
on top. Top off the fish with the pesto sauce and garnish with
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