Grilled Halibut with Fennel and Orange |
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Prep Time: 29 Minutes Cook Time: 0 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices. Ingredients:
2 blood oranges or valencia or cara cara oranges |
3 tablespoons carapelli® extra virgin olive oil |
4 (4 ounce) skinless halibut or haddock fillets |
1/2 teaspoon smoked paprika |
1/2 teaspoon coarse sea salt or kosher salt |
1/2 cup very thinly sliced small fennel bulb |
2 tablespoons chopped fresh tarragon (optional) |
Directions:
1. 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.
2. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
3. 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.
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