365: No Repeats. Rachael Ray. She says that the oranges, red onions and oregano are a Sicilian combination. Serve with crusty, toasted bread.
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Units: US | Metric
- 1Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
- 2Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
- 3Preheat a skillet over medium high heat.
- 4While the fish cooks, grate the zest of the orange and reserve.
- 5Peel the orange as you would a melon, removing all of the white parts.
- 6Cut the orange into thin slices across.
- 7To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
- 8Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
- 9Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
- 10Adjust the seasonings and serve the salad topped with the fish.
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Nutritional Facts for Grilled Halibut With Fennel, Orange, Red Onions and Oregano
Serving Size: 1 (304 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 345.5
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 1.6 g
- Cholesterol 70.2 mg
- Sodium 149.7 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 3.0 g
- Sugars 4.2 g
- Protein 47.0 g