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Grilled Halibut With Fennel, Orange, Red Onions and Oregano

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“365: No Repeats. Rachael Ray. She says that the oranges, red onions and oregano are a Sicilian combination. Serve with crusty, toasted bread.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a grill pan over high heat. Drizzle olive oil over the fish and season with salt and pepper.
  2. Grill for 4 minutes on each side, or until the fish is firm and cooked through, but not tough.
  3. Preheat a skillet over medium high heat.
  4. While the fish cooks, grate the zest of the orange and reserve.
  5. Peel the orange as you would a melon, removing all of the white parts.
  6. Cut the orange into thin slices across.
  7. To the skillet, add the 2 tablespoons of olive oil, the fennel and onions.
  8. Season with salt and pepper and cook for 3-5 minutes until the vegetables start to soften.
  9. Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, parsley and oregano.
  10. Adjust the seasonings and serve the salad topped with the fish.

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