Grilled Halibut With Fennel, Orange, Red Onions And Oregano – a delicious recipe with extra virgin olive oil, orange, fennel bulb, red onion, red wine vinegar, fresh oregano. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
2
Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
3
Preheat a skillet over medium high heat.
4
While the fish cooks, grate the zest of the orange and reserve.
5
Peel the orange as you would a melon, removing all of the white parts.
6
Cut the orange into thin slices across.
7
To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
8
Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
9
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.
10
Adjust the seasonings and serve the salad topped with the fish.
99
kcal
Calories
8
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 24 ounces halibut fillets, 1 orange, 1 fennel bulb, quartered, cored, and thinly sliced, and more.
Yes, Grilled Halibut With Fennel, Orange, Red Onions And Oregano falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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