1. Blackened White Fish with Fennel and Orange Salad
Blackened White Fish with Fennel and Orange Salad

Blackened White Fish with Fennel and Orange Salad

Brighten up your lunch with this delicious and refreshing salad! Recipe by Chef John Besh.

Blackened White Fish with Fennel and Orange Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes


  • 6 portions Vital Choice wild mahi mahi, wild Alaskan cod or Alaskan halibut (6 ounces each), thawed
  • 1/4 cup plus 2 tablespoons Vital Choice organic extra virgin olive oil, divided
  • Blackened seasoning or Creole Seasoning, to taste
  • 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


  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.
Serves: Serves 6