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Halibut Topped with Citrus Fennel Relish

  • July 29, 2015
  • By casualonthecoast
Halibut Topped with Citrus Fennel Relish


We’re always on the hunt for simple ideas to showcase the fresh seafood that is so readily available in our area.  I couldn’t help but be inspired by this recipe to try halibut for the first time in years!  The relish is a tasty condiment that is now at the top of my “go-to” list when it comes to fish; much like my Simple Citrus Vinaigrette & can easily pair with swordfish, grouper, tuna or mahi.  Feel free to experiment with your citrus too; next time I’m going to throw some blood oranges into the mix!  Do you have a go-to recipe for fresh seafood?!

Halibut Topped with Citrus Fennel Relish


  • 2 6oz Halibut fillets (or whichever fresh fish you prefer or can get your hands on)
  • salt & pepper
  • 1 tbsp canola oil
  • 1 tsp extra virgin olive oil
  • 1/3 cup finely chopped fennel bulb
  • 1 tsp fennel fronds finely chopped
  • 1/2 cup orange & grapefruit segments
  • Reserved fennel fronds for topping


  1. Rinse your fish off and pat dry with paper towels to make sure there is no additional moisture on the fillets. Once dry, season liberally with salt & pepper on each side. Heat 1 tbsp canola oil (it has a higher burning point than olive oil so this is my preferred cooking oil) over medium-high heat in a skillet. Cook about 5 minutes each side until there is a nice outer crust formed and cooked to your desired doneness.
  2. For the relish, combine the olive oil, fennel bulb, finely chopped fronds and the citrus segments. Season with salt & pepper; adjust seasoning as necessary. Spoon the relish over each piece of fish & top with reserved fennel fronds.

By casualonthecoast, July 29, 2015
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