Salt and pepper

2 oranges

1/2 cup tiny olives, such as Nyons or arbequinas

Preheat the grill or broiler.

Place a 12-inch skillet over medium-high heat. Cut off the fennel stalks, reserving the fronds. Cut the fennel bulb in half and then into 1/4-inch matchsticks. Add 3 tablespoons of the extra-virgin olive oil to the hot pan and toss in the fennel. Sauté until lightly browned and wilted, about 4 minutes. Set aside.

Brush the fish with 1 tablespoon of extra-virgin olive oil. Season the fish with salt and pepper and place on the grill. Cook 3 to 5 minutes per side or to your preferred degree of doneness. Keep warm.

With a very sharp knife or zester, remove the zest from the oranges and reserve. Cut off any remaining peel and the pith, and then cut between the membranes to free the individual segments, working over a bowl to catch the juice.

Place the juice and segments in a large mixing bowl. Toss in the warm, cooked fennel, the remaining 2 tablespoons olive oil, olives and reserved fennel fronds. Season with salt and pepper and divide among 4 plates.

Place a grilled fish on each plate and serve immediately.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo. In this column, Mario answers questions submitted via social media and by people he encounters daily in Downtown Manhattan. Keep asking!)