Whole Fillet

whole-fillet-fish
Photo by Con Poulos
Whole Fillet 3.0 6 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 194 calories
    • Fat 15 g
    • Sat Fat 0 g
    • Cholesterol 166 mg
    • Sodium 520 mg
    • Protein 42 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 38 mg

Prepare the grill. Lay a double layer of 12-by-16-inch foil or a griddle on top of the grate. Just before grilling, oil the foil or griddle.Combine the orange zest, fennel seeds, saffron, and 1 teaspoon salt in a small bowl. Season the fish with the spice rub. Place the fish, skin-side down, on the foil or griddle. (The skin will help shield the flesh from overcooking or drying out.) Cook, covered, until opaque throughout, 20 to 25 minutes.Transfer the fish to a serving platter. Serve with the grilled orange, if desired.

Ingredients

  1. Check canola oil, for the foil or griddle
  2. Check 1 teaspoon finely grated orange zest
  3. Check 3/4 teaspoon fennel seeds, crushed
  4. Check pinch saffron (about 1/8 teaspoon)
  5. Check kosher salt
  6. Check 1 3-pound piece boneless, preferably skin-on mahimahi or halibut fillet
  7. Check grilled orange, for serving (optional)

Directions

  1. Prepare the grill. Lay a double layer of 12-by-16-inch foil or a griddle on top of the grate. Just before grilling, oil the foil or griddle.
  2. Combine the orange zest, fennel seeds, saffron, and 1 teaspoon salt in a small bowl. Season the fish with the spice rub. Place the fish, skin-side down, on the foil or griddle. (The skin will help shield the flesh from overcooking or drying out.) Cook, covered, until opaque throughout, 20 to 25 minutes.
  3. Transfer the fish to a serving platter. Serve with the grilled orange, if desired.