Orange-Braised Trout with SautΓ©ed Spinach ππ
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 2
Description:
Looking for an easy yet impressive dish? Look no further than this Orange-Braised Trout with SautΓ©ed Spinach! Despite its fancy name, this recipe is straightforward enough for a weeknight dinner yet elegant enough to serve at your next dinner party. π₯ This delightful recipe comes straight from the Chicago Tribune Good Eating, guaranteeing a burst of flavors that will leave your guests asking for seconds.
Ingredients:
- 2 rainbow trout fillets
- 2 green onions, sliced
- 1/2 cup dry vermouth
- 2 tablespoons dry white wine
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- Salt and pepper to taste
- Orange juice π
Instructions:
| Step | Description |
|---|---|
| 1. | Preheat the Oven: Heat your oven’s broiler to get it nice and hot. |
| 2. | Prepare the Trout: Lay out the rainbow trout fillets in a single layer, skin side down, in an ovenproof skillet or pan. π |
| 3. | Season with Green Onions: Scatter the sliced green onions over the trout fillets, then generously season everything with salt and pepper. |
| 4. | Add the Juices: Pour in the dry vermouth and white wine, allowing the flavors to mingle. Next, sprinkle the chopped dill over the fillets for a burst of freshness. πΏ |
| 5. | Boil it Up: Turn up the heat to high and bring everything to a rolling boil. This will infuse the trout with all those delicious flavors. |
| 6. | Broil the Trout: Carefully transfer the skillet to the preheated broiler. Let the trout cook under the broiler until it turns opaque and feels firm to the touch, about 5 minutes. Keep an eye on it to prevent overcooking. π |
| 7. | Prepare the Spinach: While the trout is in the broiler, it’s time to sautΓ© the spinach. In a separate large skillet, heat up the olive oil over medium heat. Add in the minced shallot and garlic, cooking until they soften and become fragrant, about 2 minutes. |
| 8. | Add the Spinach: Once the aromatics are ready, toss in the spinach leaves, seasoned with salt and pepper to taste. Use tongs to gently toss the spinach until it wilts and heats through, which should take about 3 minutes. π± |
| 9. | Plate Up: Remove the beautifully cooked trout from the skillet and place them on serving plates. |
| 10. | Check the Sauce: Take a moment to taste the sauce left in the skillet. If it’s a bit watery, simply reduce it briefly over high heat to concentrate those flavors. Adjust the seasoning to your liking. π©βπ³ |
| 11. | Serve: Drizzle the flavorful sauce around the trout fillets and the sautΓ©ed spinach, creating a stunning presentation. π½οΈ |
Notes:
- For a tangy twist, use freshly squeezed orange juice in the sauce. It adds a delightful citrusy kick to the dish. π
- Feel free to garnish with additional fresh dill or a sprinkle of lemon zest for an extra pop of flavor. π
- This recipe pairs wonderfully with a side of fluffy rice or crispy roasted potatoes. π₯β¨
- Don’t forget a glass of your favorite white wine to complement the flavors of the trout and spinach. Cheers! π₯
Nutritional Information (per serving):
- Calories: 191
- Total Fat: 14.2g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 117mg
- Total Carbohydrates: 14.1g
- Dietary Fiber: 3.7g
- Sugar: 6.2g
- Protein: 5g
Recipe Tags:
Spinach, Greens, Onions, Vegetable, Broil/Grill, < 30 Mins, Oven, Stove Top, Trout π
Enjoy this delightful Orange-Braised Trout with SautΓ©ed Spinach recipe that combines vibrant flavors with ease of preparation. Whether it’s a cozy weeknight dinner or a special gathering with friends, this dish is sure to impress! π½οΈβ¨
