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Recipe: Grilled Halibut With Citrus Salad and Fennel Slaw

If you are new to grilling fish, this is the recipe for you. It’s fast and easy. This recipe calls for halibut, but also works well with black sea bass or a red snapper. Whatever you choose, the fresh fish and bright citrus flavors are sure to make you feel like you are on an island, dining beneath swaying palm trees!

Serves: 4
Prep time: 30 minutes
Active Cook Time: 8-10 minutes

Ingredients:

  • 1.25 lbs fresh boneless halibut filet
  • 1 large fresh fennel (anise) bulb
  • 1 red grapefruit
  • 1 orange
  • 1 blood oranges or Cara Cara oranges
  • Olive oil
  • Flaky sea salt
  • Fresh cracked pepper, coarse
  • Cooking oil for grill grates

Directions:

Step 1: Cut off the top stems of the fennel bulb and slice the bulb into slivers, about 1 inch long. Slice the top stems crosswise into coins. In a bowl, toss all the fennel with a drizzle of olive oil, a pinch of sea salt, and fresh cracked pepper.


Step 2: Cut the skin and pith off the citrus and slice crosswise to create 1⁄4 inch thick wheels.

 

Step 3: Pat the fish dry on both sides and brush liberally with olive oil. Sprinkle lightly with sea salt.


Step 4: Clean your grill grates thoroughly. If they are not clean the fish will stick!

 

Step 5: Preheat the grill to 400 degrees. Liberally brush the grates with cooking oil.

 

Step 6: Immediately place the filets on the grill skin side up, and close the lid. Stay close and pay attention, the filets will only need to cook for 8-10 minutes. Remove the filets when the fish becomes opaque and releases easily from the grill grates.

 

Step 7: Promptly plate the fish with citrus wheels and the fennel slaw. Finish with a grind of pepper and a dish of sea salt on the side.

Photography and Styling by Morgan Ione Photography

 

 

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