Tuesday, April 17, 2012

Grilled Halibut with Fennel and Orange


2 blood oranges or Valencia or Cara Cara oranges
3 tablespoons Carapelli Extra Virgin Olive Oil
4 (4 ounce) skinless halibut or haddock fish 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)

Cooking 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. Serves 4.

I have been a loyal user of Carapelli Olive oil and I love it! This recipe was emailed to me for you all to try. I can't wait to try it myself. Visit CarapelliUSA.com, to download a $1 off coupon for any one Carapelli variety (17 oz or larger).

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