Preheat grill to medium-high heat.

Separate the fennel bulb from the stalks and fronds, and reserve for another use. Remove the fronds from the stalks and set aside.

Season the inside of the fish with salt and pepper. Fill the cavity with fennel fronds, bay leaves, lemon and thyme. Skewer fish with fennel stalks.

Drizzle olive oil onto the outside of the fish and place on the preheated grill. Cook for 10 minutes on each side. Check if fish is done by piercing fish at thickest part with a metal skewer (the skewer should be warm).

Remove from oven and let cool for 10 minutes. Pull off skin and gently pull meat off of bones.

Place fish on large platter. Garnish platter with your favorite herbs. Serve with small amounts of relishes, salsas and compotes.

Peel, halve and remove seeds from cantaloupe. Cut cantaloupe into 12 pieces the same size as figs.

With a knife, peel orange and reserve rind for skewer. Squeeze and reserve juice.

Skewer fig with cinnamon, then cantaloupe, orange peel and sage leaf. Repeat so that each stick has two of each ingredient.

Mix black pepper, five spice and honey in small saucepan with the reserved orange juice. Gently bring to a boil over medium heat. Remove and keep at room temperature.

Place skewers on preheated grill and cook for 3 minutes, or until figs are lightly browned.

Remove and place on platter, brush with honey mixture.

*If you can’t find 12-inch cinnamon sticks, you can order them online: spicebarn.com or americanspice.com