Fennel, citrus and seafood have been a winning combination for ages.  In the picture I used Rock Fish but any type of white fish such as Tilapia or Red Snapper would be just as good.  I actually substituted the oranges with Mineolas only because they have been really terrific from our local store.  I like to serve this with rice - usually brown basmati which has more texture than regular long grain rice.  Make sure to keep some of the fennel fronds for a garnish.

Sauteed Rock Fish with Fennel and Orange

Serves 2

1 or 2 navel oranges

1 large fennel bulb, fronds reserved for garnish and stalks discarded
2 1/2 Tbls. olive oil
1/2 tsp. finely chopped fennel seed
2 (6 oz) Rock Fish fillets, or something comparable
1 tsp. fresh lemon juice, or to taste

Create orange “supremes” by cutting off the pith of the orange and then, using a paring knife, separate the orange from the membrane, keeping each section whole.  Squeeze 1 to 2 Tbls. juice from the membranes before discarding.

Quarter the fennel bulb lengthwise and cut out and discard the core.  Cut the quarters lengthwise into 1/8 inch thick slices.

Heat 1 1/2 Tbls. oil in a heavy skillet over medium high heat until hot but not smoking, then saute fennel with the fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes.  Cook the fennel over lower heat, covered, stirring occasionally, until tender, about 8 minutes more.  Stir in the reserved orange juice.

While the fennel cooks, pat the fish dry and season with salt and pepper.  Heat remaining 1 Tbls. oil  in a skillet over moderately high heat until just starting to smoke, then saute the fish, skin sides down, until the skins are golden, about 3 minutes.  Turn the fish over and saute until just cooked through, about 3 minutes more.

Sprinkle fish with lemon juice.  Lightly toss the oranges with the fennel to briefly heat - try not to break them up.  Serve the fish with the fennel and oranges and garnish with the fennel fronds.