Grilled Halibut With Fennel, Red Onions And Oregano

By á-170456

Ingredients

• 4 halibut filets - (6 oz ea)
• 2 tablespoons extra-virgin olive oil plus
• some for drizzling
• Salt to taste
• Freshly-ground black pepper to taste
• Crusty bread cut thick slices
• 1 orange
• 1 fennel bulb quartered, core
• removed, thinly sliced
• 1 red onion thinly sliced
• 2 tablespoons red wine vinegar
• 1 handful flat-leaf parsley chopped
• 1 tablespoon chopped fresh oregano leaves

Details

Servings 4

Preparation

Step 1

Heat a grill pan or outdoor grill over high heat.

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.

Preheat a skillet over medium-high heat.

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.

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.

This recipe yields 4 servings.