Orange juice, dill send trout dish over the top

This dish is light and clean, and calls out for wines that are the same. Champagne, a sauvignon blanc from New Zealand and a gruner veltliner from California will complement the braising citrus and still be fresh and light enough not to overpower the fish itself.

Orange-Braised Trout

2 whole rainbow trout

2 green onions, chopped

Salt and ground black pepper

½ cup orange juice

2 tablespoons dry vermouth or white wine

¼ cup chopped fresh dill

Sauteed spinach, for serving

Heat oven broiler. Fillet the trout; place filets skin side down in a single layer in an ovenproof skillet. Scatter green onions over trout; season with salt and pepper. Pour in orange juice and dry vermouth or white wine; sprinkle with dill. Heat to a boil over high heat. Transfer skillet to oven; broil until fish is opaque and firm to the touch, about 5 minutes. Reduce sauce briefly on the stovetop, if you like. Serve trout over sauteed spinach, drizzled with the sauce.

Makes 2 servings.

Recipe by Bill Rice

Food on 12/06/2017

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