Grilled Halibut with Fennel, Red Onions and Oregano
This dish is fast and healthy and combines a Sicilian favorite combo of Rachael’s: oranges, red onions and oregano. Fennel is a winter favorite, but in most markets it is available year round and in Rachael’s family they used it as a digestive during big meals throughout the year.
- 4 halibut filets (6 ounces each)
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- Salt and pepper
- Crusty bread, cut into thick slices
- 1 orange
- 1 bulb fennel, quartered, core removed, then thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons red wine vinegar, a couple of splashes
- A handful of flat leaf parsley, chopped
- 1 tablespoon fresh oregano leaves (2 sprigs), chopped
Heat a grill pan or outdoor grill over high heat.
Drizzle EVOO over the fish and season with salt and pepper. Grill four minutes on each side until fish is firm, but not tough, and cooked through. 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. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, with seasoned bread alongside.