Orange-braised Trout With Sauteed Spinach

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 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.