Orange-braised trout with sauteed spinach

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.

• Total Time: 22 mins
• Prep Time: 15 mins
• Cook Time: 7 mins

Ingredients:

Servings: 2

• 2 whole rainbow trout , dressed,filleted,fins removed
• 2 green onions , tops trimmed,cut into 1 inch pieces
• salt & freshly ground black pepper
• ½ cup orange juice
• 2 tablespoons dry vermouth or 2 tablespoons dry white wine
• ¼ cup chopped fresh dill
• 2 tablespoons olive oil
• 1 (10 ounce) bag baby spinach
• 1 clove minced shallot
• 1 clove minced garlic

Directions:

1. Heat oven broiler.
2. Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
3. Scatter green onions over trout; season with salt and pepper to taste.
4. Pour in orange juice and vermouth; sprinkle with dill.
5. Heat over high heat to a boil.
6. Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
7. Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
8. Cook until softened, about 2 minutes.
9. Add spinach, salt and pepper to taste.
10. Toss spinach with tongs until wilted and heated through, about 3 minutes.
11. Remove fish to two serving plates.
12. Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
13. Drizzle sauce around trout and spinach.

Reviews

[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!!!