Cranberry Crusted Rainbow Trout with Warm Orange Vinaigrette

CranberryTroutFinal.jpg
Number of Servings: 
14
Ingredients: 
1-1/2 cups dried cranberries
1/4 cup ground ginger
2 tablespoons granulated garlic
1 tablespoon salt
1 tablespoon lemon pepper
2/3 cup honey
14 (6 ounces each) Butterfly Style Clear·Cuts® Boneless Rainbow Trout Fillets
1 cup off-dry Johannisberg Riesling
3 quarts mixed greens
2 cups chopped walnuts, toasted
28 orange sections
Warm Orange Vinaigrette, recipe follows
Grated orange zest, for garnish
Instructions: 

Place first 5 ingredients in a food processor. Process until chopped finely; reserve. Heat honey; brush each fillet with about 2 teaspoons honey. Sprinkle each fillet with about 1 tablespoon cranberry mixture; reserve.

Per order: Pour 1 tablespoon wine over 1 trout fillet. Place skin-side down on lightly oiled sheet pan; bake at 350° F until lightly browned, about 10 minutes. Meanwhile, toss 1 cup salad greens with 1 tablespoon vinaigrette. Line plate with tossed greens; sprinkle 2 tablespoons walnuts and 2 orange sections over greens. Split fillet; overlap on top of greens. Drizzle 1/2 tablespoon vinaigrette on split fillet; garnish with orange zest.

Warm Orange Vinaigrette Yield: 3 cups
Sauté 1 cup julienned leeks in 1 tablespoon oil until soft. Add 1/4 cup sugar and cook until caramelized; deglaze pan with 2 tablespoons Johannisberg Riesling. Stir in 1/4 cup dried cranberries; simmer 2 minutes. Stir in 1 cup orange juice, 3/4 cup balsamic vinegar, and 1 tablespoon soy sauce. Whisk in 1 cup olive oil; heat through. Keep warm.

Source:

Courtsey of Clear Springs Foods, Inc.

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