My Top Favorites
View Last Order
My Account
Shop All Categories
Blackened White Fish 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
- 1/4 cup organic extra virgin olive oil
- 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 Seasoning, to taste
- 2 Tablespoons organic extra virgin olive oil
- 1/4 cup fresh chopped chives
- Small sprigs from 1 fresh dill branch
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.
Check out these customer favorites
Purchasing from Vital Choice is always seamless, and the fish is superior to everything else! We love Vital Choice! 
