Grilled Halibut with Fennel, Red Onions and Oregano

Grilled Halibut with Fennel, Red Onions and Oregano

Grilled Halibut with Fennel, Red Onions and Oregano Recipe
Prep time
Cook time
Total time
Serves: 4
  • 6 Tbsp. organic red wine vinegar
  • ½ tsp. Celtic sea salt
  • 24 oz. wild Pacific halibut (6 oz. pieces)
  • 1 Tbsp. fresh oregano leaves, chopped
  • 1 whole bulb organic fennel, quartered, thinly sliced
  • 2 Tbsp. fresh organic flat-leaf parsley, chopped
  • 2 Tbsp. organic extra virgin olive oil
  • ½ tsp. freshly ground black pepper
  • 1 whole organic orange
  • 1 large organic red onion, thinly sliced
  1. Heat a grill pan or outdoor grill over high heat or prepare Flavorwave/NuWave Oven on low setting.
  2. Drizzle half of the olive oil over the fish and season with salt and pepper.
  3. Cook the fish. GRILL METHOD: Grill 4 minutes on each side until fish is firm but not tough and cooked through. FLAVORWAVE METHOD: Place rack on low setting. Cook at 300 F for 8-10 minutes.
  4. Preheat a safe, non-stick skillet over medium-high heat.
  5. While fish cooks, peel the orange, cut off ends and slice into rounds, then in quarters.
  6. To preheated skillet add remaining olive oil, fennel and onions.
  7. Cook 3 to 5 minutes until seared and beginning to soften. Add vinegar and swirl. Remove from heat.
  8. Add in the oranges, the parsley and oregano.
  9. Place fish on serving plates, topped with fennel-orange salad.
  10. Serve.

Nutrient Information Per Batch

1206.8 kcal Calories, 597.19 mg Calcium, 48.38 g Carbohydrate, 215.04 mg Cholesterol, 44.65 g Total Fat, 14.81 g Fiber, 10.87 mg Iron, 643.81 mg Magnesium 4576.04 mg Potassium, 146.21 g Protein,248.49 mcg Selenium, 1665.7 mg Sodium, 17.91 g Sugars, 3.91 mg Zinc, 6.25g Saturated fat, 0 trans Fat, 25.58 g Monounsaturated fats, 8.14 g Polyunsaturated fats, 2618.94 IU Vitamin A, 2.71 mg Vitamin B6, 7.93 mcg Vitamin B12, 120.54 mg Vitamin C, 0 IU Vitamin D, 10.81 Vitamin E, 175.74 mcg Vitamin K, 230.66 mcg Folate,0.62 mg Vitamin B1(Thiamin),41.68 mg Vitamin B3(Niacin),0.69 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 655.52 mcg Lutein and Zeaxanthin, 0.83 g ALA, 0.48 g EPA, 1.96 gDHA,1685.87 mg Phosphorous, 1.05 mg Manganese, 14.41 mcg Alpha carotene, 664.65 mcg Beta carotene, 154.84 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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