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Ingredientes
- 2 x oranges
- 1 x fennel bulb diced, (1 c.)
- 1 Tbsp. chopped fennel leaves
- 2 Tbsp. diced red onion
- 1 x jalapeno chopped
- 2 1/2 Tbsp. orange juice
- 1 1/2 Tbsp. lime juice Salt to taste Freshly-grnd black pepper to taste
- 4 x halibut filets - (6 ounce ea) Freshly-grnd white pepper to taste Oil for greasing Lime wedges for garnish
Direcciones
- Peel oranges and cut away all pith using sharp knife. Section oranges by cutting on either side of pithy membranes separating segments. Halve segments lengthwise, then dice. Drain oranges, reserving juice.
- Combine oranges, fennel, fennel leaves, onion, jalapeno, orange and lime juices and salt and black pepper to taste. Set aside.
- Season halibut with salt and white pepper. Place on well-oiled grill. Cover with pot lid to expedite cooking and help prevent fish from drying out. Grill over medium-high heat till fish is opaque and cooked through, about 5 min per side (total cooking time should be about 10 min for every inch of thickness).
- Serve with fennel-orange salsa and lime wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 469 | |
| Calories from Fat 85 | 18% |
| Total Fat 9.47g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 243mg | 10% |
| Potassium 2048mg | 59% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.24g | 1% |
| Protein 85.6g | 137% |
