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