Grilled Halibut with Citrus and Fennel Slaw

Grilled Halibut with Citrus and Fennel Slaw

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
450°
Skill level
Easy
Prep time
30 mins
Total time
40 mins
Feeds
4
Ingredients
1
large fresh fennel (anise) bulb
1
red grapefruit
1
orange
2
blood oranges or Cara Cara oranges
Extra-virgin olive oil
Flaky sea salt
coarsely ground pepper
high-heat cooking oil for grill grates
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 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 450°F. Liberally brush the grates with high-heat 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 about 6-8 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.
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