Fennel-Crusted Trout With Lemon-Ginger Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the February 2006 issue of Sunset magazine. This has a chunky vinaigrette full of chopped fennel bulb, shallots, and golden raisins, along with other good flavors. Ingredients:
1/2 cup finely chopped fresh fennel bulb |
3 tablespoons white wine vinegar |
1 tablespoon minced shallot |
1 tablespoon grated fresh ginger |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
1/2 cup olive oil |
1/2 cup golden raisin |
4 (4 -6 ounce) trout fillets, boned, rinsed and patted dry |
2 tablespoons fennel seeds |
Directions:
1. 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.
2. 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.
3. 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.
4. Transfer each fillet to a plate. Whisk vinaigrette to combine and spoon over the fillets.
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