Did you know that olive oil is naturally cholesterol free? Olive oil is a monounsaturated fat and is a healthy substitute for butter, margarine, shortening and other oils. There is even evidence that it may actually help lower cholesterol levels. Not only does it taste good, but it’s healthy too!
The nice folks at Carapelli have asked me to share with you some amazing recipes, all featuring their Carapelli Extra Virgin Olive Oil. So, this week I bring to you, “Grilled Halibut with Fennel and Orange”. Sounds complicated doesn’t it? But you’d be surprised. If I can make it; anyone can.
Grilled Halibut with Fennel and Orange
Get rave reviews by teaming moist, flaky halibut with spring-fresh fennel and orange. Save the unused fennel stalks or leaves to add flavor to soups. You can also wet the fronds and stalks and throw them on the grill in place of wood chips.
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)
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. Preparation time: 20 minutes. Total time: 28 minutes
Be sure to swing by the Carapelli website for more simple recipes and a $1 OFF COUPON!
This post was brought to you by Carapelli and all opinions are mine.