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Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

By Sunset
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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

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

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