Craft & Consumption

Thursday, May 2, 2013

Blood orange fennel relish on rainbow trout

I love cooking, it's the perfect blend of crafting and consuming. 

CRAFT: A couple nights back I worked on a blood orange fennel relish. In progress (below) are the chopped fennel fronds, my amazing citrus zester (a gift from my sister, similar here), and lemon juice. I often craft dinner with some vino in-hand. 

CONSUME: The finished product was blood-orange fennel relish on rainbow trout, with avocado-feta toast, and mixed greens.

Blood orange Fennel Relish on Rainbow Trout


  • 2 tablespoons extra-virgin olive oil 
  • 1 tablespoon fresh lemon juice 
  • 1 tablespoon fresh orange juice 
  • 1/2 teaspoon grated blood orange rind 
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided 
  • (12-ounce) fennel bulb
  • 1 cup fresh blood orange sections 
  • 1/4 cup thinly sliced red onion
  • (6-ounce) rainbow trout fillets 
  • 1 1/2 teaspoons butter 
  1. Preparation
  2. 1. Combine first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Add sliced fennel, orange sections, and onion to orange juice mixture; toss gently to coat. Stir in fennel fronds.
  3. 2. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add butter to pan; swirl until butter melts. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with relish.

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