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  Grilled Halibut with Fennel and Orange

  
  
  • Posted by elimam
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  Print Recipe

  
  Grilled Halibut with Fennel and Orange
  

  

  Course

  brunch

  Cuisine

  French

  Prep Time

  29 minutes

  Cook Time

  29 minutes

  Servings

  servings

  
  Ingredients

  • 2 blood oranges or Valencia or Cara Cara oranges
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 skinless halibut or haddock fillets
  • 1/2 teaspoon coarse sea salt or kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 cup very thinly sliced small fennel bulb
  • 2 tablespoons chopped fresh tarragon (optional)

  Course brunch Cuisine French Prep Time 29 minutes Cook Time 29 minutes Servings servings Ingredients 2 blood oranges or Valencia or Cara Cara oranges 3 tablespoons Extra Virgin Olive Oil 4 skinless halibut or haddock fillets 1/2 teaspoon coarse sea salt or kosher salt 1/2 teaspoon smoked paprika 1/2 cup very thinly sliced small fennel bulb 2 tablespoons chopped fresh tarragon (optional)

  
  Instructions

  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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