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

Ingredients

• 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 
• 1 (12-ounce) fennel bulb
• 1 cup fresh blood orange sections 
• 1/4 cup thinly sliced red onion
• 4 (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.

Modified the recipe from Ann Taylor Pittman, Cooking Light NOVEMBER 2012

The avocado feta toast is super simple, just toast french bread and smear fresh avocado on top. Add feta cheese. Sprinkle with salt and pepper.