Orange-Braised Trout With Sauteed Spinach Recipe

Name: Orange-Braised Trout With Sauteed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Orange-Braised Trout With Sauteed Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange-Braised Trout With Sauteed Spinach

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