Recipe courtesy of Rachael Ray
Grilled Halibut with Fennel, Red Onions and Oregano
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 531
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 44 g
- Cholesterol
- 83 mg
- Sodium
- 946 mg
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.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 531
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 44 g
- Cholesterol
- 83 mg
- Sodium
- 946 mg
Ingredients
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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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