Instructions

1. Place paper towels on a baking sheet; place monkfish on towels and lightly sprinkle with kosher salt. Let excess moisture drain from fish, refrigerated, 1 hour.
2. Preheat oven to 400 degrees. In a large nonstick sauté pan, heat oil to high heat.
3. Pat the fillets dry with paper towels. When the oil is very hot, place fillets in the skillet. Sear the flesh side of fish for 3-5 minutes, or until golden brown.
4. Cover a baking sheet with lightly oiled foil or parchment. Remove fish from pan and place on prepared baking sheet, skin-side down, on middle rack of oven.
5. While fish bakes, deglaze pan with vinegar to the pan\ over high heat, let reduce for thirty seconds and reduce heat. Add remaining olive oil, fennel, garlic and pinch of salt. reduce heat and cook until fennel is just tender, about 4 minutes. Add kalamata olives and oranges to pan and simmer two additional minutes. Remove the sauce from the heat.
6. The monkfish is done when it flakes easily and the interior is opaque, 8-12 minutes.
7. Remove the fish from the oven and divide the pieces between 3-4 plates. Spoon relish over fish and serve.