Pan-Fried Trout with Red Onion and Orange Relish

1. 1

   Grate 1 teaspoon peel from orange.

2. 2

   Cut off remaining peel and pith and discard.

3. 3

   Cut orange into 1/2-inch pieces.

4. 4

   Mix orange pieces, peel and mint in small bowl.

5. 5

   Heat 1/2 tablespoon oil in heavy large skillet over medium heat.

6. 6

   Add onion, then vinegar.

7. 7

   Toss until just heated through, about 1 minute.

8. 8

   Add onion mixture to orange mixture (do not clean skillet).

9. 9

   Season relish with salt and pepper.

10. 10

    Sprinkle fish with salt and pepper.

11. 11

    Sprinkle on all sides with cornmeal.

12. 12

    Heat remaining 1 1/2 tablespoons oil in same skillet over medium-high heat.

13. 13

    Add fish; saute until crisp outside and just opaque in center, about 4 minutes per side.

14. 14

    Transfer fish to plates; top with relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.