Trout with Red Onion and Orange Relish

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.

Contributed by: Edit

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