grilled halibut with fennel and orange

Ingredients

• Servings: 4
• 2 blood oranges or valencia or cara cara oranges
• 3 tablespoons carapelli® extra virgin olive oil
• 4 (4 ounce) skinless halibut or haddock fillets
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coarse sea salt or kosher salt
• 1/2 cup very thinly sliced small fennel bulb
• 2 tablespoons chopped fresh tarragon (optional)

Recipe

Preparation Time: 29 mins Ready Time: 29 mins


• 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.