Grilled Halibut with Fennel, Orange, Red Onions, and Oregano Recipe

Name: Grilled Halibut with Fennel, Orange, Red Onions, and Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; 4 6-ounce halibut fillets; Salt and freshly ground black pepper; Crusty bread, cut into thick slices; 1 orange; 1 fennel bulb, quartered, cored, and thinly sliced; 1 red onion, thinly sliced; 2 tablespoons red wine vinegar (a couple of splashes); A handful of fresh flat-leaf parsley, chopped; 1 tablespoon chopped fresh oregano (from 2 sprigs)

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
4 6-ounce halibut fillets
Salt and freshly ground black pepper
Crusty bread, cut into thick slices
1 orange
1 fennel bulb, quartered, cored, and thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar (a couple of splashes)
A handful of fresh flat-leaf parsley, chopped
1 tablespoon chopped fresh oregano (from 2 sprigs)

1
Heat a grill pan over high heat.
2
Drizzle EVOO over the fish and season with salt and pepper.
3
Grill for 4 minutes on each side, or until the fish is firm and cooked through but not tough.
4
Grill the bread alongside or char under a broiler, then dress with EVOO, salt, and pepper as well.
5
Preheat a skillet over medium-high heat.
6
While the fish cooks, grate the zest of the orange and reserve.
7
Peel the orange as you would a melon: cut off the ends, stand it upright, and cut off the skin and pith in thin strips from top to bottom.
8
Cut the orange into thin slices across.
9
To the preheated skillet, add the 2 tablespoons of EVOO (twice around the pan), the fennel, and onions, season with salt and pepper, and cook for 3 to 5 minutes, until seared and beginning to soften.
10
Add the vinegar to the pan and give it a shake.
11
Remove from the heat and toss in the oranges and zest, the parsley, and oregano.
12
Adjust the seasoning and serve the salad on dinner plates topped with the fish.
13
Serve the seasoned bread alongside.

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* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, 4 6-ounce halibut fillets, Salt and freshly ground black pepper, Crusty bread, cut into thick slices, 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.

Grilled Halibut with Fennel, Orange, Red Onions, and Oregano

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