Recipe by Hey Jude
Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating.
Top Review by Mysterygirl
Definitely 5 stars all the way. Extremely easy, very tasty, nice presentation and so good for you! This is one that I will keep on hand for both quick week night meals or for company - it works either way. The sauce is so good that I think next time I may marinate the fish for about 10 - 15 minutes in it before starting the cooking process just to get even more of that great flavor in the fish. Glad I grabbed this one - thanks!!!
- 2 whole rainbow trout, dressed,filleted,fins removed
- 2 green onions, tops trimmed,cut into 1 inch pieces
- salt & freshly ground black pepper
- 1⁄2 cup orange juice
- 2 tablespoons dry vermouth or 2 tablespoons dry white wine
- 1⁄4 cup chopped fresh dill
- 2 tablespoons olive oil
- 1 (10 ounce) bag Baby Spinach
- 1 clove minced shallot
- 1 clove minced garlic
Directions See How It's Made
- Heat oven broiler.
- Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
- Scatter green onions over trout; season with salt and pepper to taste.
- Pour in orange juice and vermouth; sprinkle with dill.
- Heat over high heat to a boil.
- Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
- Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
- Cook until softened, about 2 minutes.
- Add spinach, salt and pepper to taste.
- Toss spinach with tongs until wilted and heated through, about 3 minutes.
- Remove fish to two serving plates.
- Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
- Drizzle sauce around trout and spinach.