Grilled Halibut with Citrus and Fennel Slaw

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 the fennel with a drizzle of olive oil, a pinch of sea salt, and fresh cracked pepper.

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

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

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

Preheat the grill to 450°F. Liberally brush the grates with high-heat cooking oil.

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 about 6-8 minutes. Remove the filets when the fish becomes opaque and releases easily from the grill grates.

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.