Ingredients for Halibut With Blood Orange And Fennel
- halibut fillets, for serving
- salt, generously, plus a pinch
- black pepper, generously, plus a pinch
- 2 tablespoons olive oil
- 1/2 cup fennel bulb
- 1 blood orange
- zest from 1 lemon
- fresh fennel fronds, for garnish (optional)
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How to Make Halibut With Blood Orange And Fennel
- Pat the halibut fillets dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.
- Add the halibut fillets to the hot pan and cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- While the halibut cooks, prepare the blood orange and fennel salad: Thinly slice 1 blood orange and finely chop 1/2 cup of fennel bulb.
- In a medium bowl, combine the blood orange slices, fennel, lemon zest from 1 lemon, and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
- Once the halibut is cooked, gently place it on a serving plate and top with the blood orange and fennel salad.
- Garnish with fresh fennel fronds (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
36g
Fat
7g
Carbs
4g
