Servings: Serves 4
To make vinaigrette: In a medium bowl, combine shallots, olives and orange juice; mix well. Slowly stir in olive oil. Season with salt and pepper if desired. Set aside.
To make fish: In a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice and bay leaves. Bring to a boil, reduce heat and simmer 15 minutes. Add fish and sprinkle with salt. Poach just until opaque, about 7 minutes. Remove fish with a slotted spatula and transfer to a serving platter. Drizzle with vinaigrette.
From the May 2006 issue of O, The Oprah Magazine
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