- Posted by elimam
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- in Uncategorized
| Prep Time | 29 minutes |
| Cook Time | 29 minutes |
| Servings |
servings
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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)
Ingredients
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Instructions
- 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.
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