On a work surface, trim off both ends of the orange. Cut off the peel down to the flesh, then slide the knife between each membrane to remove the segments.
In a bowl, combine the orange segments and the remaining ingredients. Set aside
In a large bowl or sealable plastic bag, combine the cornmeal, flour, salt and cayenne pepper. Add the trout pieces and coat well. Shake to remove any excess.
In a non-stick skillet over medium-high heat, brown half of the fish at a time in the oil until cooked through, about 2 to 3 minutes on each side, depending on the thickness. Add more oil, if needed. Keep warm.
In the same skillet, grill the buns. Spread with mayonnaise, then layer with the coleslaw, trout, cucumber and cilantro. Serve the burgers with lime wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.