Grilled Dogfish on Late-Summer Caponata

Remove fronds from fennel bulb; finely chop fronds to measure 2 tablespoons. Remove stalks and tough outer leaves from fennel bulb; discard. Finely chop bulb to measure 3/4 cup. Reserve remaining bulb for another use.

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add almonds; sauté 2 minutes or until toasted. Add chopped fennel bulb, squash, and next 4 ingredients (through poblano); cook 5 minutes. Add tomato, raisins, vinegar, and 1/8 teaspoon salt; cook 15 minutes or until squash is tender, stirring occasionally. Remove pan from heat; cool slightly. Stir in cilantro and lemon juice.

Preheat grill to medium-high heat. Sprinkle fillets with remaining 1/8 teaspoon salt. Add fillets to grill rack coated with cooking spray; grill 3 minutes. Turn and grill 2 minutes or until desired degree of doneness. Place 1 cup squash mixture on each of 4 plates; top with fillets. Sprinkle with chopped fennel fronds.