This dish is fast, healthy and combines a Sicilian favorite combo of mine: oranges, red onions and oregano. Fennel is a winter favorite, but in most markets it is available year round and in my family we used it as a digestive during big meals throughout the year.
Recipe courtesy of Rachael Ray
Episode: Summer Stunner
Grilled Halibut with Fennel, Red Onions and Oregano
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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