Grilled Halibut with Fennel, Red Onions and Oregano

Directions

1. 1
   Heat a grill pan or outdoor grill over high heat.
2. 2
   Drizzle extra-virgin olive oil over the fish and season with salt and pepper. Grill 4 minutes on each side until fish is firm but not tough and cooked through. Grill bread alongside or char under broiler then dress with extra-virgin olive oil, salt and pepper as well.
3. 3
   Preheat a skillet over medium-high heat.
4. 4
   While fish cooks, peel the orange as you would a melon: cut off ends, stand it upright and cut off skin and pith in thin strips from top to bottom.
5. 5
   Cut orange across into thin slices.
6. 6
   To preheated skillet add extra-virgin olive oil, 2 turns of the pan, the fennel and onions, season with salt and pepper and cook 3 to 5 minutes until seared and beginning to soften.
7. 7
   Add vinegar to the pan and give it a shake.
8. 8
   Remove from heat and toss in the oranges, the parsley and oregano. Adjust seasoning and serve salad on dinner plates topped with fish, and seasoned bread alongside.