Grilled Halibut With Fennel Orange Red Onions And Oregano Food

GRILLED HALIBUT WITH FENNEL AND ORANGE

Steps:

• 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.

GRILLED HALIBUT SIMPLY DELICIOUS

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

GRILLED HALIBUT WITH FENNEL, RED ONIONS AND OREGANO

Steps:

• Heat a grill pan or outdoor grill over high heat.
• Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
• Preheat a skillet over medium-high heat.
• While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom. Cut orange across into thin slices.
• To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften. Add vinegar to the pan and give it a shake. Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.

GRILLED HALIBUT WITH FENNEL, ORANGE, RED ONIONS AND 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.

ROASTED HALIBUT WITH FENNEL, ORANGES AND OLIVES

Steps:

• Preheat oven to 400°F.
• Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.
• Add fennel and garlic; cook and stir until softened, about 5 minutes. Add wine and boil for 1 minute. Add orange juice and peel, simmer 2 minutes. Season to taste with salt and pepper and remove from heat.
• Season halibut with salt and pepper and place on fennel mixture. Drizzle fillets with remaining 2 tablespoons of olive oil. Arrange orange slices and olives on and around the fish. Tuck bay leaf into broth.
• Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.
• Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.
• Serve immediately.

GARLIC AND HERB CHEESE-GLAZED SIRLOIN AND ORZO SALAD WITH FENNEL, TOMATOES AND OREGANO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
• To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Steps:

• In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

ORANGE GLAZED HALIBUT

Steps:

• Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
• Put halibut into a large skillet and cover with boiling salted water.
• Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
• Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
• Add orange juice and lemon juice and cook and stir until thickened and clear.
• Add orange sections and heat through, then serve over fish.

CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH

Steps:

• Preheat a stovetop grill pan over medium high heat.
• In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper.
• Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.
• Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
• To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

GRILLED FENNEL AND RED ONIONS WITH SUN-DRIED TOMATOES AND BASIL

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.

GRILLED HALIBUT WITH FENNEL, RED ONION AND OREGANO

Steps:

• Drizzle evoo over fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough. Preheat skillet. Add oil, fennel and onions and season with s&p; cook 3-5 minutes until they soften. Add vinegar to the pan. Remove from heat and toss in the oranges, parsely and oregano. Serve salad on dinner plates topped with fish.