0 (0)

Categories: Fish and Shellfish, Mains

Grilled Halibut With Fennel-Orange Salsa

Grilled Halibut With Fennel-Orange Salsa
Los Angeles Times

I love fennel in many forms: simmered slowly with saffron and tomatoes as the base for a lovely seafood stew; tossed with olive oil and roasted with haricots verts and potatoes; even raw, especially when paired with juicy navel oranges, ... Read more

Total time: 30 minutes | Serves 4
  • 2 oranges
  • 1 fennel bulb, diced (1 cup)
  • 1 tablespoon minced fennel leaves
  • 2 tablespoons diced red onion
  • 1 jalapeno, minced
  • 2 1/2 tablespoons orange juice
  • 1 1/2 tablespoons lime juice
  • Salt, black pepper
  • 4 (6-ounce) halibut filets
  • White pepper
  • Oil, for greasing
  • Lime wedges, for garnish

Step 1Peel oranges and cut away all pith using sharp knife. Section oranges by cutting on either side of pithy membranes separating segments. Halve segments lengthwise, then dice. Drain oranges, reserving juice.

Step 2Combine oranges, fennel, fennel leaves, onion, jalapeno, orange and lime juices and salt and black pepper to taste. Set aside.

Step 3Season halibut with salt and white pepper. Place on well-oiled grill. Cover with pot lid to expedite cooking and help prevent fish from drying out. Grill over medium-high heat until fish is opaque and cooked through, about 5 minutes per side (total cooking time should be about 10 minutes for every inch of thickness). Serve with fennel-orange salsa and lime wedges.

Each serving:
286 calories; 188 mg sodium; 59 mg cholesterol; 18 grams fat; 12 grams carbohydrates; 20 grams protein; 0.53 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Confit of salmon with pressed caviar and brown butter-Meyer lemon hollandaise
Grilled brined halibut with vine-ripened tomato salad
Spot prawns roasted in spiced salt
Grilled whole snapper with tomato-cucumber salad