In a frying pan mix together the orange zest, grated fennel, garlic, NoMU Mexican Rub, salt and olive oil. Gently heat the mixture up to infuse all the flavours. Allow to cool.
Using a really sharp knife, slice the thinnest slices of fish you can achieve from your fillet and arrange the fish on 6 small plates. Squeez some lemon jiuce over the fish and add the onions and chopped coriander. Just before serving, drizzle a tsp of infused oil over the fish and season with some salt. The acidity from the citrus juices will cook the fish so allow to stand for a just few mintues to absorb the flavours and then serve straight away.
Serves 6
