Rainbow trout with orange vinaigrette
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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