“Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.” - by Carapelli®
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 257 cal
- 13%
- Fat
- 13.3 g
- 20%
- Carbs
- 11 g
- 4%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"So yummy! However, I did add a little kosher salt and some fresh ground pepper to the orange juice and fennel. I was a little worried that the fennel would be to strong - but it was a perfect complime..." See morent to the halibut!"
superhotmama
"oh heavenly. smoked paprika, orange, fennel... the combination is summer and wonderfulness...." See more"
share10
"I was looking for a recipe to use my grouper and fennel. In tailoring the recipe, I also didn't have the type of oranges suggested but had some honey tangerines, I DO NOT suggest this. I would highl..." See morey suggest to ensure you have the right kind of oranges or use grapefruit instead, the juice was too sweet for the fennel and gave it all an odd taste."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
