Recipe by Carapelli®
"Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices."
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blood oranges or Valencia or Cara Cara oranges
CARAPELLI® Extra Virgin Olive Oil
4 (4 ounce)
skinless halibut or haddock fillets
coarse sea salt or kosher salt
very thinly sliced small fennel bulb
chopped fresh tarragon
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 compliment to the halibut!
oh heavenly. smoked paprika, orange, fennel... the combination is summer and wonderfulness.
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 highly 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.
Delicious! Very tender and flavorful. The orange and fennel go great together with the Halibut. We used navel oranges, as that's what the grocery had. Next time I'd live to try blood oranges. My wife loved it - subtle, tasty, and not fishy.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Halibut with Fennel and Orange
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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