Serves 4
Prep Time 15 minutes
Cook Time 10 minutes
Lemon Vinaigrette:
1 Tablespoon rice wine vinegar
1 Tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 Tablespoon minced shallot
Pinch crushed red pepper flakes
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
1 medium fennel bulb, sliced thinly crosswise
4 oranges, peeled and supremed
Pinch of cayenne pepper
Pinch of sugar
Salt and Fresh ground black pepper, to taste
6 (6 oz. each) wild Alaska Cod fillets
Blackened seasoning or Creole spice blend, to taste 
2 Tablespoons olive oil
1/4 cup fresh chopped chives
Small sprigs from 1 fresh dill branch

Place all vinaigrette ingredients into a bowl, whisk together until well mixed; set aside

For the salad, place the fennel, oranges, vinaigrette, cayenne pepper and sugar into a medium bowl. Toss gently, then season with salt and pepper.  

Season cod with blackened seasoning to taste.  Heat olive oil in a skillet over medium-high heat.  Add the fish and cook 3 to 5 minutes on each side until bronze in color and opaque throughout.  On each of 6 plates, place a piece of cod.  Top fish with one-sixth of the salad mixture.  Garnish with chives and dill.