Grilled Halibut With Fennel, Orange, Red Onions and Oregano

365: No Repeats. Rachael Ray. She says that the oranges, red onions and oregano are a Sicilian combination. Serve with crusty, toasted bread.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 24  ounces halibut fillets
• 1  orange
• 1  fennel bulb, quartered, cored, and thinly sliced
• 1  red onion, thinly sliced
• 2  tablespoons red wine vinegar
• 1  tablespoon  chopped fresh oregano

Directions

1. Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
2. Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
3. Preheat a skillet over medium high heat.
4. While the fish cooks, grate the zest of the orange and reserve.
5. Peel the orange as you would a melon, removing all of the white parts.
6. Cut the orange into thin slices across.
7. To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
8. Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
9. Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
10. Adjust the seasonings and serve the salad topped with the fish.