Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield:
4 servings (serving size: about 1 fillet and about 1/2 cup fennel mixture)

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.

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

potatomelon's Review

potatomelon
March 17, 2014
I've made this with grapefruit, oranges and a mix of the two. Always very nice, very fresh flavors, and it's easy to make on a weeknight.

CukinTX's Review

Mueller
April 29, 2012
Awesome and simple dish. I used 1 pink grapefruit instead of oranges. I highly recommend that substitution. Very fresh with the fish.

Mueller's Review

CukinTX
April 06, 2009
This is a delicious balance of delicate flavors.