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READY IN 29 mins

Grilled Halibut with Fennel and Orange

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Read Reviews (4)

"Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices." — Carapelli®

Ingredients Edit and Save

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Types of Cooking Oil

All about Paprika

Types of Salt

Original recipe makes 4 servings Change Servings

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)

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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.

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PREP 29 mins
READY IN 29 mins

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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!

—jillsjungle

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May 10, 2012

oh heavenly. smoked paprika, orange, fennel... the combination is summer and wonderfulness.

—superhotmama

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7 Ratings

Jan 10, 2013

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.

—share10

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Sep 12, 2012

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.

—calvin

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Nutrition

Calories
257 kcal
13%

Carbohydrates
11 g
4%

Cholesterol
36 mg
12%

Fat
13.3 g
20%

Fiber
2.4 g
10%

Protein
24.4 g
49%

Sodium
286 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Halibut with Fennel and Orange

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 257
Calories from Fat: 119

% Daily Value *
Total Fat 13.3g 20 %
** Saturated Fat 1.9g 9 %
** Cholesterol 36mg 12 %
Sodium 286mg 11 %
** Potassium 721mg 20 %
Total Carbohydrates 11g 4 %
** Dietary Fiber 2.4g 10 %
Protein 24.4g 49 %
** Sugars 0g
** Vitamin A 10 %
** Vitamin C 77 %
** Calcium 12 %
** Iron 38 %
** Thiamin 14 %
** Niacin 84 %
** Vitamin B6 25 %
** Magnesium 39 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.