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Ocean Trout With Fennel, Orange And Mint Salad

Ingredients

  • 1 pack chilled John West Ocean Trout
  • 1 small fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • Fresh baby mint leaves
  • 1 orange, unpeeled, cut in half and thinly sliced
  • 1 teaspoon olive oil

Directions

  1. 1. Soak sliced red onion in water for 10 minutes to remove strong onion flavour.
  2. 2. Pan-fry John West Ocean Trout in a lightly oiled non-stick pan for 5-6 minutes on each side.
  3. 3. Combine sliced fennel with onion, mint leaves and orange slices and drizzle with olive oil.
  4. 4. Serve fennel salad with cooked trout and garnish with fennel fronds

March 26, 2010 - Posted by | Seafood

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