Blackened White Fish with Fennel and Orange Salad

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Blackened White Fish with Fennel and Orange Salad

image of blackened cod topped with fennel and orange salad

Blackened Mahi Mahi, Alaskan Cod or Halibut with Fennel and Orange Salad

By Chef John Besh

Prep Time 15 minutes; Cook Time 10 minutes.

Serves 4

Ingredients

Lemon Vinaigrette

1 Tablespoon rice wine vinegar

1 Tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 Tablespoon minced shallot

Pinch crushed red pepper flakes

Salt and pepper, to taste

Salad

1 medium fennel bulb, sliced thinly crosswise

4 oranges, peeled and supremed

Pinch of cayenne pepper

Pinch of sugar

Salt and fresh ground black pepper, to taste

6 (6 oz. each) wild Mahi Mahi, Cod or Halibut

Blackened seasoning or Creole spice blend, to taste

1/4 cup fresh chopped chives

Small sprigs from 1 fresh dill branch

Wild Alaskan Cod
6 oz portions, skinless/boneless

Wild Alaskan Halibut
6 oz portions, skinless/boneless

Wild Mahi Mahi
6 oz portions, skinless/boneless

Directions

Place all vinaigrette ingredients into a bowl, whisk together until well mixed; set aside.
For the salad, place the fennel, oranges, vinaigrette, cayenne pepper and sugar into a medium bowl. Toss gently, then season with salt and pepper.
Season the fish with blackened seasoning to taste.
Heat olive oil in a skillet over medium-high heat. Add the fish and cook 3 to 5 minutes on each side until bronze in color and opaque throughout.
On each of 6 plates, place a piece of fish. Top fish with one-sixth of the salad mixture. Garnish with chives and dill.

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