Seared Perch and Orange/Fennel Slaw
8 Lake Erie Perch
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.