Orange-braised trout with sauteed spinach |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating. Ingredients:
2 whole rainbow trout, dressed,filleted,fins removed |
2 green onions, tops trimmed,cut into 1 inch pieces |
salt & freshly ground black pepper |
1/2 cup orange juice |
2 tablespoons dry vermouth or 2 tablespoons dry white wine |
1/4 cup chopped fresh dill |
2 tablespoons olive oil |
1 (10 ounce) bag baby spinach |
1 clove minced shallot |
1 clove minced garlic |
Directions:
1. Heat oven broiler.
2. Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
3. Scatter green onions over trout; season with salt and pepper to taste.
4. Pour in orange juice and vermouth; sprinkle with dill.
5. Heat over high heat to a boil.
6. Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
7. Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
8. Cook until softened, about 2 minutes.
9. Add spinach, salt and pepper to taste.
10. Toss spinach with tongs until wilted and heated through, about 3 minutes.
11. Remove fish to two serving plates.
12. Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
13. Drizzle sauce around trout and spinach.
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