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 Fennel and Red Onions with Sun-Dried Tomatoes and Basil image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

2 small fennel bulbs (about 1 1/2 pounds)
2 small red onions (about 1/2 pound)
1/4 cup olive oil
Salt and freshly ground black pepper to taste
10 sun-dried tomatoes packed in olive oil, drained and cut into thin strips
1 tablespoon balsamic vinegar
1/4 cup minced fresh basil leaves
1 pound pasta
Freshly grated Parmesan cheese to taste

Steps:

Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper.
Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes.
Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired.
Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.