Sicilian Smoked Fish and Orange Salad

Preheat an oven to 275 degrees F.

Wrap the fish in aluminum foil and place on a baking sheet in the center of the oven. Immediately reduce the heat to 225 degrees F and bake until warmed through, about 20 minutes. Remove from the oven and then from the foil.

Transfer the fish to a cutting board and let cool briefly. Using a sharp knife, make 2 crosswise slashes, one below the gills and the other at the narrow part of the fish at the tail end, just until you reach the spine of the fish. Then, using the tip of the knife, make a lengthwise slash down the center of the fish, following the spine. Working from the center, lift off the skin and discard. Using the knife and a fork, lift one side of the fish fillet from the spine and transfer to a bowl. Lift the other side from the spine and transfer to the bowl. Turn the fish over and repeat with the other side. Flake the fish into bite-sized pieces.

Slice each peeled orange crosswise into 3 thick rings. Cut each ring into small wedges by cutting between the membranes. Add to the bowl along with the olives, cheese, green onions, oregano and olive oil. Toss well. Season to taste with salt and white pepper.

Place 1 or more radicchio leaves on each individual plate and top with an equal amount of the fish mixture. Serve at room temperature.