Anononymous 8-01-05

1 - 1 1/3-pound trout, boned, cut in half lengthwise

yellow cornmeal

salt and pepper to taste

1 medium orange

3 tablespoons chopped fresh mint

2 tablespoons olive oil

2/3 cup chopped red onion

2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard. Cut orange into 1/2-inch pieces. Mix orange pieces, peel and mint

in small bowl. Heat 1/2 tablespoon oil in heavy large skillet over

medium heat. Add onion, then vinegar. Toss until just heated

through, about 1 minute. Add onion mixture to orange mixture (do not

clean skillet). Season relish with salt and pepper. Sprinkle fish with salt and pepper. Sprinkle on all sides with

cornmeal. Heat remaining 1 1/2 tablespoons oil in same skillet over

medium-high heat. Add fish and saute until crisp outside and

just opaque in center, about 4 minutes per side. Transfer fish to

plates; top with relish.