rainbow trout with orange vinaigrette
- Categories
- Fish
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Fresh Orange Juice |
| ¼ cup | White Wine Vinegar |
| 1 tablespoon | Orange Zest, finely julienned |
| 2 teaspoons | Parsley or Fresh Cilantro, finely chopped |
| 1 teaspoon | Sugar |
| 1 teaspoon | Jalapeno Pepper, finely chopped |
| ½ teaspoon | Salt |
| 1 | Clove Garlic, minced |
| ¼ teaspoon | Ground Black Pepper |
| ¼ cup | Olive Oil |
| 4 | Rainbow Trout Fillets |
Combine first nine (9) ingredients. Gradually add oil while whipping to emulsify. Set aside all but ¼ cup. Pour remaining ¼ cup vinaigrette over trout. Cook trout. Serve immediately with reserved vinaigrette. Makes 2 to 4 servings.
About 296 calories per 4 oz. serving.
SOURCE: Clear Springs Trout Company, Buhl, Idaho 1987 From: Gary Hartford
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