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1 medium orange, peeled and cut into 1/2-inch pieces

1 teaspoon orange zest

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

Salt and freshly ground pepper to taste

Yellow cornmeal

1. Mix orange pieces, zest and mint in small bowl.
2. Heat 1/2 tablespoon oil in large skillet over medium heat. Add onion and saute until golden, then add vinegar. Mix until just heated through.
3. Add onion mixture to orange mixture. Season relish with salt and pepper.
4. Sprinkle fish with salt and pepper. Coat on all sides with cornmeal.
5. 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.

Serves 2.