Directions:
- Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
- Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
- Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.82 Kcal (786 kJ) | ||
| Calories from fat | 131.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.57g | 22% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 319.76mg | 13% | |
| Potassium | 273.31mg | 6% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 36.5mg | 61% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 159.51 Kcal (668 kJ) | ||
| Calories from fat | 111.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.37g | 22% | |
|---|---|---|---|
| Cholesterol | 11.07mg | 4% | |
| Sodium | 271.57mg | 13% | |
| Potassium | 232.12mg | 6% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 5.03g | 24% | |
| Dietary Fiber | 1.53g | 7% | |
| Protein | 4.23g | 10% | |
| Vitamin C | 31mg | 61% | |
| Iron | 0.6mg | 4% | |
| Calcium | 36.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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