How to Make Grilled Halibut with Fennel and Orange - A Step-by-Step Guide

Grilled halibut with fennel and orange is a delightful dish that brings together the freshness of seafood, the subtle anise flavor of fennel, and the bright citrus notes of orange. This recipe is perfect for a light, summery meal that is both flavorful and easy to prepare.

Hailing from the Mediterranean region, this dish captures the essence of coastal cuisine with its use of fresh, regional ingredients and simple cooking techniques. The halibut is grilled to perfection, imparting a sm...

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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)

Information

  • Prep Time: 29 mins
  • Total Time: 29 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    257 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 36mg
    • Sodium: 286mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Protein: 24g
    • Vitamin C: 46mg
    • Calcium: 97mg
    • Iron: 4mg
    • Potassium: 721mg