Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

• 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
• About 1/2 teaspoon salt
• About 1/2 cup olive oil
• 1/2 cup golden raisins
• 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
• About 2 tablespoons fennel seeds

1. In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins.
2. Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. Pour in about 1/2 teaspoon 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.
3. Transfer each fillet to a plate. Whisk vinaigrette to combine and then spoon over fillets.

fresh fennel bulb, white wine vinegar, shallot, ginger, salt, olive oil, golden raisins, trout, fennel seeds

Taken from www.myrecipes.com/recipe/fennel-crusted-trout-with-lemon-ginger-vinaigrette (may not work)