Grilled Halibut with Fennel and Orange

2 blood oranges or Valencia or Cara Cara oranges

3 tablespoons CARAPELLI® Extra Virgin Olive Oil

4 (4 ounce) skinless halibut or haddock fillets

½ teaspoon smoked paprika

½ teaspoon coarse sea salt or kosher salt

½ cup very thinly sliced small fennel bulb

2 tablespoons chopped fresh tarragon

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.