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Blackened White Fish with Fennel and Orange Salad

Brighten up your lunch with this delicious and refreshing salad! Recipe by Chef John Besh.
Yield: Serves 6
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Additional:
Ingredients
1 tablespoon rice wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 tablespoon minced shallot
Pinch of crushed red pepper flakes
Salt and pepper, to taste
1 medium fennel bulb, sliced thinly crosswise
4 oranges, peeled and supremed
Pinch of cayenne pepper
Pinch of sugar
1/4 cup fresh chopped chives
Small sprigs from 1 fresh dill branch
Preparation
1.  Make lemon vinaigrette: Place rice wine vinegar, lemon juice, lemon zest, shallot, red pepper flakes, 1/4 cup olive oil and salt and pepper to taste in a small bowl. Whisk together until well mixed; set aside.
2.  Make the salad: Place the fennel, oranges, vinaigrette, cayenne pepper and sugar in a medium bowl. Toss gently, then season with salt and pepper.
3.  Season the fish with blackened seasoning to taste.
4.  Heat 2 tablespoons 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.
5.  Place a piece of fish on each plate. Top fish with one-sixth of the salad mixture. Garnish with chives and dill.
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