Rating: 5 stars
3 Ratings
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  • 5 star values: 3

Farm-inspired menus are a specialty of City Catering Company in Seattle. This dish takes advantage of fresh produce, as well as halibut, which is in season this time of year. You can use all orange or a combination of orange and grapefruit. Blood oranges would also make a lovely choice.

Lendy Hensley
Recipe by Cooking Light April 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 fillet and about 1/2 cup fennel mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle fish with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.

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  • Combine fennel, orange, fennel frond, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; toss gently. Serve with fish.

Nutrition Facts

295 calories; fat 11g; saturated fat 1.5g; mono fat 6.7g; poly fat 1.9g; protein 36.3g; carbohydrates 12.9g; fiber 4.5g; cholesterol 54mg; iron 1.9mg; sodium 543mg; calcium 126mg.
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