Grilled Halibut With Fennel, Orange, Red Onions And Oregano - cooking recipe

Ingredients

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

Preparation

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.