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Grilled Halibut with Fennel and Orange

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Grilled Halibut with Fennel and Orange

Directions

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Ingredients :

  • 2 blood oranges or Valencia or Cara Cara oranges
  • 3 tablespoons CARAPELLI® Extra Virgin Olive Oil
  • 4 (4 ounce) skinless halibut or haddock fillets
  • ½ teaspoon smoked paprika
  • ½ teaspoon coarse sea salt or kosher salt
  • ½ cup very thinly sliced small fennel bulb
  • 2 tablespoons chopped fresh tarragon (Optional)
  • Methods :

  • Step 1

    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.

  • Step 2

    Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.

  • Step 3

    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.

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