Seared Barramundi with Oranges and Black Olives

Created by Executive Chef Faith Alahverdian

For Sauce:

4 oranges, peeled and cut into segments

2 Tbsp. fresh orange juice

2 Tbsp. olive oil

1/2 cup pitted olives, halved

1/2 tsp. toasted fennel seeds

2 Tbsp. fresh cilantro leaves

For Fish:

4 Australis Barramundi fillets

2 Tbsp. olive oil

Salt and pepper to taste

Place all sauce ingredients together in a glass bowl and stir.  Preheat stainless steel saute pan over medium-high heat for 1-2 minutes.  Lightly season fillets with salt and pepper.  Add remaining olive oil to hot pan and sear fillets about 3-4 minutes.  Turn and sear 1-2 more minutes until fish is white and flakes easily with a fork.  Top each fillet with 1-2 tablespoons of sauce.