Grilled Catfish and kohlrabi | The Perennial Plate

Ingredients

• 4 6-ounce pieces of catfish
• 1/4 cup minced fresh sage or marjoram
• 1/2 tablespoon crushed black pepper
• salt to taste
• 1/2 tablespoon honey
• 1 tablespoon olive oil
• 1/2 tablespoon red chile flakes
• 2 large head of kohlrabi, peeled and julienned
• 1/2 red onion or 2 spring onions, finely diced
• 4 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 cup minced sage or marjoram
• 1/4 cup olive oil
• 1/2 tablespoon ground black pepper
• 1 teaspoon ground toasted fennel seed