Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Heat a grill pan or outdoor grill over high heat. Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well. Preheat a skillet over medium-high heat. While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices. To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper. Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough. Preheat a skillet over medium high heat. While the fish cooks, grate the zest of the orange and reserve. Peel the orange as you would a melon, removing all of the white parts. Cut the orange into thin slices across. To the skillet, add the 2 tablespoons of olive oil, the fennel and onions. Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften. Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano. Adjust the seasonings and serve the salad topped with the fish.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time. Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers. Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.
Time 29m Yield 4 Number Of Ingredients 7 Steps:
Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture. Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
More about “grilled halibut with fennel and orange recipes”
Time 29m Yield 4 Number Of Ingredients 7 Steps:
Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture. Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
