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Pan Roasted Halibut Over Fennel and Citrus Salad

Pan Roasted Halibut Over Fennel and Citrus Salad


  • 2 6 ounces skinless halibut fillets
  • Extra-virgin olive oil, 2 tablespoons plus some for drizzling
  • Sea salt and pepper
  • 1 large bulb fennel, quartered, core removed, thinly sliced
  • 1 orange
  • 1 blood orange
  • 1 grapefruit
  • 1 red onion, thinly sliced
  • 1 pinch dried oregano


  1. Drizzle extra-virgin olive oil over fish and season with salt and pepper. Sear fish in hot pan for 1 minute on each side. Put pan in 350-degree oven for 8 minutes until fish is firm but not tough and cooked through.
  2. Cut citrus into segments. Juice remaining fruit and set aside. Cut fennel and onion into thin slices. Combine citrus segments, fennel, and onion.
  3. Drizzle with olive oil and citrus juice. Sprinkle with sea salt, and oregano. Top with fish and enjoy!


  • Recipe provided by Eli's Table Co-Executive Chefs John Carr and Montezuma Garcia


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