Ingredients
- Lemon Vinaigrette: endend
- 1 Tablespoon 1 Tablespoon rice wine vinegar endend
- 1 Tablespoon 1 Tablespoon fresh lemon juice endend
- 1 teaspoon 1 teaspoon fresh lemon zest endend
- 1 Tablespoon 1 Tablespoon minced shallot endend
- Pinch crushed red pepper flakes endend
- 1/4 cup 1/4 cup extra virgin olive oil endend
- Salt and Pepper, to taste endend
Servings:
Units:
Instructions
- Place all vinaigrette ingredients into a bowl, whisk together until well mixed; set aside
- For the salad, place the fennel, oranges, vinaigrette, cayenne pepper and sugar into a medium bowl. Toss gently, then season with salt and
- pepper.
- Season cod with blackened seasoning to taste. Heat 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. On each of 6 plates, place a piece of cod. Top fish with one-sixth of the salad
- mixture. Garnish with chives and dill.
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