Tender, flaky bites of grilled halibut studded with caramelized fennel, sautéed cherry tomatoes, fresh oregano and a mixture of Greek olives. I love cooking with fennel—when raw, it is very cool, crisp and licorice in taste but when cooked it becomes tender and perfectly sweet. A great vegetable to pair with sweet cherry tomatoes, a touch of minced garlic, and the briny deliciousness of olives. A healthy main course dish that would work well with any of your favorite fish—trout, tilapia, and sea bass are great alternatives that come to mind.
Grilled halibut filets
Sauté of fennel, cherry tomatoes, garlic & olives with fresh oregano
Served alongside a spinach salad with avocado, navel oranges, and sunflower seeds
(To view the recipe, click on the blue title of the blog post above*)
Grilled Halibut with Fennel, Cherry Tomatoes & Olives
Ingredients:
- (4) 6-oz. halibut filets
- Kosher salt & freshly ground black pepper
- Extra virgin olive oil, divided
- 1 fennel bulb, stalks removed, bulb cut into thinly sliced half moons
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 1 Tablespoon fresh oregano leaves
- ½ cup assorted Greek olives
Directions:
- Season the halibut filets with salt and pepper and drizzle with olive oil. Grill on an outside grill, or inside on a grill pan until tender and flaky.
- In the meantime, heat 2 Tablespoons of oil over medium-high heat in a large sauté pan. Add the sliced fennel and cook, stirring occasionally for 7 minutes, or until the fennel begins to caramelize. Add the cherry tomatoes and minced garlic to the pan and season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Cook, reducing the heat to medium, stirring often, for an additional 5 minutes. Add in the oregano and the olives and cook for an additional 3-5 minutes. Serve the fennel-tomato sauce over the grilled halibut.
Tagged: cherry tomatoes, fennel, fish, Greek olives, grilled fish, grilled meats, halibut, olives, oregano
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