Photo: Grilled Halibut with Fennel, Red Onions and Oregano Recipe
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.
Ingredients
- 4 (6-ounce) halibut filets
- Extra-virgin olive oil, 2 tablespoons plus some for drizzling
- Salt and pepper
- Crusty bread, cut into thick slices
- 1 orange
- 1 bulb fennel, quartered, core removed, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar, a couple of splashes
- Handful flat-leaf parsley, chopped
- 1 tablespoon chopped fresh oregano leaves, 2 sprigs
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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By janienoj
Chicago
on August 20, 2011
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Amazing! Very easy to make.
By Katt3121
OHIO
on May 04, 2011
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Absolutely loved this recipe. rondaolson_12320572 mentioned a difference in the recipe from the show. I run into that alot on here. I have alot of Rachael's shows I used to record and these recipes are definitely different. I think I'll take the advice of jtheo72_13043649 and use shallots next time. I'm not a fan of red onions either! :
By JBChicago
Chicago, IL
on August 04, 2010
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This meal is easy to prepare, casually elegant, and very delicious. I made for myself, but I'd be proud to serve it at a dinner party as well. The fresh flavors of the fennel and red onion alongside the clean taste of the halibut is exquisite. Thanks, Rachael!
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