Ingredients

• 1 medium orange
• 3 tablespoons chopped fresh mint
• 2 tablespoons olive oil
• 2/3 cup chopped red onion
• 2 tablespoons white wine vinegar
• 1 1 1/3-pound trout, boned, cut in half lengthwise
• Yellow cornmeal

Instructions

1. Grate 1 teaspoon peel from orange. Cut off remaining peel and pith 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.
2. 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; sauté until crisp outside and just opaque in center, about 4 minutes per side. Transfer fish to plates; top with relish.