Best Grilled Halibut With Fennel Red Onions And Oregano Recipes

Grilled Halibut With Fennel, Orange, Red Onions and Oregano image

Provided by dicentra

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
24 ounces halibut fillets
1 orange
1 fennel bulb, quartered, cored, and thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano

Steps:

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

Nutrition Facts : Calories 345.5, Fat 12, SaturatedFat 1.7, Cholesterol 70.3, Sodium 149.7, Carbohydrate 11.1, Fiber 3.1, Sugar 4.2, Protein 47.1

Grilled Halibut Steaks with Potatoes, Olives, and Onions image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

1/2 pounds golf ball-size baby potatoes
Kosher salt and freshly ground pepper
1 pound cipollini onions
1/4 cup white-wine vinegar
2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil, and more for brushing
1 bunch fresh oregano
1 cup mixed olives, such as Kalamata, Castelvetrano, and Cerignola
1 1/2 pounds halibut steaks or skin-on fillets (about 1 1/2 inches thick), preferably Alaskan
1 ciabatta or other rustic loaf, split
Peppery greens, such as arugula and dandelion, for serving

Steps:

In a pot, cover potatoes with 2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.
Preheat grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and 1/2 cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.
Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.