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/ tablespoons oil in same skillet over medium-highheat. Add fish and saute until crisp outside and just opaque in centerabout 4 minutes per side. Transfer fish to plates; top with relish.