GRILLED HALIBUT WITH FENNEL, RED ONIONS AND OREGANO
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.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
GRILLED HALIBUT WITH FENNEL AND ORANGE
Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
- Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
- Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 11 g, Cholesterol 35.8 mg, Fat 13.3 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 286.2 mg
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.
Provided by dicentra
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
- Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
- Preheat a skillet over medium high heat.
- While the fish cooks, grate the zest of the orange and reserve.
- Peel the orange as you would a melon, removing all of the white parts.
- Cut the orange into thin slices across.
- To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
- Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
- 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.
- Adjust the seasonings and serve the salad topped with the fish.
Nutrition Facts : Calories 345.5, Fat 12, SaturatedFat 1.7, Cholesterol 70.3, Sodium 149.7, Carbohydrate 11.1, Fiber 3.1, Sugar 4.2, Protein 47.1
GRILLED HALIBUT WITH FENNEL AND ORANGE
Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.
Provided by Carapelli Olive Oil
Categories Carapelli® Olive Oil
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
- Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
- Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 11 g, Cholesterol 35.8 mg, Fat 13.3 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 286.2 mg
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- Heat a grill pan or outdoor grill over high heat.Drizzle EVOO over the fish and season with salt and pepper.
- Grill bread alongside or char under broiler, then dress with EVOO, salt and pepper.Pre-heat 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 pre-heated skillet add EVOO, about two turns of the pan, fennel and onions; season with salt and pepper and cook 3-5 minutes until seared and beginning to soften.
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