This dish is fast and healthy and incorporates a favorite Sicilian combo: oranges, red onions, and oregano.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　4 6-ounce halibut fillets

　　Salt and freshly ground black pepper

　　Crusty bread, cut into thick slices

　　1 orange

　　1 fennel bulb, quartered, cored, and thinly sliced

　　1 red onion, thinly sliced

　　2 tablespoons red wine vinegar (a couple of splashes)

　　A handful of fresh flat-leaf parsley, chopped

　　1 tablespoon chopped fresh oregano (from 2 sprigs)

　　

Step 1

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.

　　

Step 2

Preheat a skillet over medium-high heat.

　　

Step 3

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.

　　

Step 4

To the preheated skillet, add the 2 tablespoons of EVOO (twice around the pan), 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. Adjust the seasoning and serve the salad on dinner plates topped with the fish. Serve the seasoned bread alongside.

　　Rachael Ray 365: No Repeats