Hey Jude's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat oven broiler.
- 2Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
- 3Scatter green onions over trout; season with salt and pepper to taste.
- 4Pour in orange juice and vermouth; sprinkle with dill.
- 5Heat over high heat to a boil.
- 6Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
- 7Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
- 8Cook until softened, about 2 minutes.
- 9Add spinach, salt and pepper to taste.
- 10Toss spinach with tongs until wilted and heated through, about 3 minutes.
- 11Remove fish to two serving plates.
- 12Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
- 13Drizzle sauce around trout and spinach.
Browse Our Top Trout Recipes
Nutritional Facts for Orange-braised trout with sauteed spinach
Serving Size: 1 (255 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 191.0
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 117.0 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 3.6 g
- Sugars 6.1 g
- Protein 5.0 g
The following items or measurements are not included: