Directions:
- In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and salt. Whisk in 1/2 c olive oil until combined, then stir in raisins.
- Brush both sides of trout with oil, then sprinkle with additional salt and the fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat.
- Pour in about 1/2 tsp olive oil, then wipe pan with a paper towel. Set fillets, skin side down, in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
- Transfer each fillet to a plate. Whisk vinaigrette to combine and spoon over the fillets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.27 Kcal (1550 kJ) | ||
| Calories from fat | 273.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.41g | 47% | |
|---|---|---|---|
| Cholesterol | 16.43mg | 5% | |
| Sodium | 317.52mg | 13% | |
| Potassium | 370.09mg | 8% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 12.42g | 50% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 7.26g | 15% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 345.61 Kcal (1447 kJ) | ||
| Calories from fat | 255.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.38g | 47% | |
|---|---|---|---|
| Cholesterol | 15.34mg | 5% | |
| Sodium | 296.37mg | 13% | |
| Potassium | 345.44mg | 8% | |
| Total Carbs | 18.24g | 7% | |
| Sugars | 11.59g | 50% | |
| Dietary Fiber | 2.31g | 10% | |
| Protein | 6.77g | 15% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 61.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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