This is Fluke, line-caught in the waters off of the coast of Rhode Island. Fluke is also known as Summer Flounder and is one of the two most common flat-fish in the Northeast. It's stocks, at the moment at least, are very large, so Fluke is a good choice as a sustainable seafood.
The fish was simply sliced, salted and marinated for a couple of hours in an orange oil. The oil was made by grating orange rind into grape seed oil, heating it slowly til it reached 160 degrees and letting it sit overnight to infuse. It was strained through cheesecloth to filter out the rind.
I also used the rind by slicing into thin strips and frying them to make them crispy. You can see these on top of the fish. It added some much needed texture. And next to the fish are little individual pieces of orange mixed with some of the oil. It is a huge pain-in-the-ass to pick these apart. Having access to liquid nitrogen would have made this much easier.
Under the fish is a fennel marmalade. I made this by cooking diced onions and fennel in a little bit of oil to the point that they dissolved into a homogeneous mass. You can see a few fennel fronds garnishing the plate as well.
And the beautiful yellow/orange sauce is a saffron mayonnaise made by blending saffron with egg yolk and oil.