Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

From the February 2006 issue of Sunset magazine. This has a chunky vinaigrette full of chopped fennel bulb, shallots, and golden raisins, along with other good flavors.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup  finely chopped fresh fennel bulb
• 3  tablespoons white wine vinegar
• 1  tablespoon  minced shallot
• 1  tablespoon  grated fresh ginger
• 1  teaspoon  grated lemon peel
• 1⁄2 teaspoon salt
• 1⁄2 cup olive oil
• 1⁄2 cup golden raisin
• 4 (4 -6 ounce)  trout fillets, boned, rinsed and patted dry
• 2  tablespoons fennel seeds

Directions

1. In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and salt. Whisk in 1/2 c olive oil until combined, then stir in raisins.
2. Brush both sides of trout with oil, then sprinkle with additional salt and the fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat.
3. Pour in about 1/2 tsp olive oil, then wipe pan with a paper towel. Set fillets, skin side down, in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
4. Transfer each fillet to a plate. Whisk vinaigrette to combine and spoon over the fillets.