BBQ Spiced Quail With Fennel & Blood Orange Salad

BBQ Spiced Quail With Fennel & Blood Orange Salad


  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander
  • 1/2 tsp star anise
  • 1/2 tsp paprika
  • 1/2 tsp cardamom
  • 1 tsp sugar
  • 2 Tbsp vegetable oil
  • salt and pepper
  • Salad:
  • 1 fennel
  • 1 blood orange
  • chives
  • toasted almonds
  • salt and pepper
  • olive oil


  1. Marinate quail in fennel seeds, coriander, star anise, paprika, cardamom, sugar and vegetable oil.
  2. Grill for 10-12 minutes, flip after 5-6 min.
  3. Salad:
  4. Remove the first outer leaf of the fennel and cut away the green part. Using a mandolin, slice the fennel from the top to the bottom of the root. Make sure to separate all of the pieces!
  5. Cut the top and bottom off the orange and slice ¼ inch thick.
  6. Mix the orange segments and fennel in a large bowl, adding salt and pepper, chopped chives, toasted almonds and olive oil to taste. Top with cooked quail.

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Massimo Capra has been on The Food Network many times with successful shows like Restaurant Makeover. He has a regular spot on CityTV’s Cityline, is a national column writer and author of two best selling cookbooks. He is now the host of his own destination cooking show called Gourmet Escapes. He is co-owner/executive of Mistura and also brings his passion for great gourmet food at affordable prices to Canada’s busiest airport, Pearson International (Toronto), with the opening of Boccone Trattoria Veloce and Boccone Pronto.

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