Directions:
- Heat oven broiler.
- Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
- Scatter green onions over trout; season with salt and pepper to taste.
- Pour in orange juice and vermouth; sprinkle with dill.
- Heat over high heat to a boil.
- Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
- Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
- Cook until softened, about 2 minutes.
- Add spinach, salt and pepper to taste.
- Toss spinach with tongs until wilted and heated through, about 3 minutes.
- Remove fish to two serving plates.
- Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
- Drizzle sauce around trout and spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.85 Kcal (1720 kJ) | ||
| Calories from fat | 169.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.8g | 29% | |
|---|---|---|---|
| Cholesterol | 93.81mg | 31% | |
| Sodium | 70.44mg | 3% | |
| Potassium | 1184.89mg | 25% | |
| Total Carbs | 19.48g | 6% | |
| Sugars | 9.98g | 40% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 34.74g | 69% | |
| Vitamin C | 45.5mg | 76% | |
| Iron | 2.8mg | 16% | |
| Calcium | 159mg | 16% | |
| Amount Per 100 g | |||
| Calories | 123.16 Kcal (516 kJ) | ||
| Calories from fat | 50.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 29% | |
|---|---|---|---|
| Cholesterol | 28.12mg | 31% | |
| Sodium | 21.12mg | 3% | |
| Potassium | 355.2mg | 25% | |
| Total Carbs | 5.84g | 6% | |
| Sugars | 2.99g | 40% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 10.41g | 69% | |
| Vitamin C | 13.6mg | 76% | |
| Iron | 0.8mg | 16% | |
| Calcium | 47.7mg | 16% | |
* 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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