Serves: 4
Total Calories: 176

1 large naval orange
4 tablespoons chopped fresh mint leaves
2 tablespoons extra virgin olive oil
1/2 cup chopped sweet Vidalia onion
2 tablespoons white wine vinegar
2 tablespoons cornmeal
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 2 pound trout, boned and filleted

Grate 1½ teaspoon zest from the orange. Peel the orange and discard the rind. Cut the orange into ½ inch pieces into a small bowl and mix the orange zest, orange pieces and mint together.

Heat the oil in a skillet until it glistens. Sauté the onion until translucent and add the vinegar, tossing until thoroughly mixed and then add to the orange pieces.

Coat the fish with cornmeal, salt and pepper and sauté in the pan the relish was cooked in for 4 minutes per side. Garnish the fish with the relish.

Nutritional Facts:

Serves: 4
Total Calories: 176
Calories from Fat: 93

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