Kingfish Sashimi with an orange, fennel & caper vinaigrette

Remove the outer layer of the fennel bulb and finely slice the inner layers. Reserve the green fronds.

Mix olive oil, vinegar and capers in a bowl or dish. Add fennel, orange segments and juice. Stir to combine and season well with salt and pepper.

Transfer half of the salad to a serving plate. Top with slices of kingfish. Add remaining salad and pour over any remaining dressing.

Garnish with fennel fronds and serve immediately.