Orange- Braised Trout

(from Lucianolinda’s recipe box)

Source: Chicago Tribune

Serves 2 people

Categories: Fish- Seafood

Ingredients

  • 2 whole rainbow trout
  • 2 green onions, chopped
  • Salt and ground black pepper
  • 1/2 cup orange juice
  • 2 Tbsp. dry vermouth or white wine
  • 1/4 cup chopped fresh dill
  • sautéed spinach, for serving

Directions

  1. Heat oven broiler.

  2. Fillet the trout; place fillets skin side down in a single layer in an ovenproof skillet. Scatter green onions over trout. Season with salt and pepper.

  3. Pour in orange juice and dry vermouth or white wine; sprinkle with dill. Heat to a boil over high heat.

  4. Transfer skillet to oven; broil until fish is opaque and firm to the touch, about 5 minutes.

  5. Reduce sauce briefly on the stovetop, if you like. Serve trout over sautéed spinach, drizzling with the sauce.

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