Seared Perch and Orange/Fennel Slaw

Seared Perch and Orange/Fennel Slaw

8 Lake Erie Perch
1 Orange, peeled and segmented
Juice from 1 Orange
1 Bulb Fennel, shaved
1/8 C  White Wine Vinegar
2T Dijon Mustard
XV Canola Oil
Salt and Pepper

In a large bowl, toss together the orange, fennel, juice and a handful of cilantro. Add vinegar, dijon, canola oil, salt and pepper, and set in fridge overnight to incorporate all the flavours.

Set a large, non-stick pan to med-high heat and add canola oil. Season the perch well, and carefully place in pan. The perch fillets are generally quite thin, so this will not take a lot of time, approximately 1 1/2 minutes on each side.

Place the fennel and orange slaw on the palate, draining any excess fluid first. Place the seared perch on top.

Wine Pairing:
Vineland Estates Winery
2013 Gamay Nouveau