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Grilled Halibut with Fennel and Orange
- 2 blood oranges or Valencia or Cara Cara oranges
- 3 tablespoons CARAPELLI® Extra Virgin Olive Oil
- 4 (4 ounce) skinless halibut or haddock fillets
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/2 cup very thinly sliced small fennel bulb
- 2 tablespoons chopped fresh tarragon (optional)
Directions:View on All Recipes
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 13.3g|
|Saturated Fat 1.9g|
|Total Carbohydrate 11g|
|Dietary Fiber 2.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|