Grilled Halibut with Fennel, Red Onions and Oregano (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish is fast, healthy and combines a Sicilian favorite combo of mine: oranges, red onions and oregano. Fennel is a winter favorite[, but in most markets it is available year round and in my family we used it as a digestive during big meals throughout the year.] Ingredients:
4 (6-ounce) halibut filets |
extra-virgin olive oil, 2 tablespoons plus some for drizzling |
salt and pepper |
crusty bread, cut into thick slices |
1 orange |
1 bulb fennel, quartered, core removed, thinly sliced |
1 red onion, thinly sliced |
2 tablespoons red wine vinegar, a couple of splashes |
handful flat-leaf parsley, chopped |
1 tablespoon chopped fresh oregano leaves, 2 sprigs |
Directions:
1. Heat a grill pan or outdoor grill over high heat.
2. 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.
3. Preheat a skillet over medium-high heat.
4. 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.
5. 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.
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