2 tablespoons extra-virgin olive oil, plus some for drizzling
4 6-ounce halibut fillets
Salt and freshly ground black pepper
Crusty bread, cut into thick slices
1 fennel bulb, quartered, cored, and thinly sliced
1 red onion, thinly sliced
2 tablespoons red wine vinegar
A handful of fresh flat-leaf parsley, chopped
1 teaspoon dried oregano
Heat a grill pan over high heat. Drizzle EVOO over the fish and season with salt and pepper. Grill for 4 minutes on each side, or until the fish is firm and cooked through but not tough. Grill the bread alongside or char under a broiler, then dress with EVOO, salt, and pepper as well.
While the fish cooks, grate the zest of the orange and reserve. Peel the orange as you would a melon: cut off the ends, stand it upright, and cut off the skin and pith in thin strips from top to bottom. Cut the orange into thin slices across.
To the preheat skillet, add the 2 tablespoons of EVOO, the fennel, and onions, season with salt and pepper, and cook for 3 to 5 minutes, until seared and beginning to soften.
Add the vinegar to the pan and give it a shake. Remove from the heat and toss in the oranges and zest, the parsley, and oregano.
"This dish is fast and healthy and incorporates a favorite Sicilian combo: oranges, red onions, and oregano," says Rachael Ray. I could not find halibut in the store, so I bought salmon that was on sale. The fish and the bread were very good (the bread was sourdough), and the veggies were pretty good. It was a little on the oniony side and could have done with another orange, but it was still tasty. The only thing I changed was to change the fresh oregano to dried.