Rainbow trout with orange vinaigrette

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 \N Clove Garlic, minced
¼ teaspoon Ground Black Pepper
¼ cup Olive Oil
4 \N 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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