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