Trout With Wild Rice, Radicchio, and Oranges

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Fat 22 g
    • Sat Fat 4 g
    • Cholesterol 90 mg
    • Sodium 438 mg
    • Protein 35 g
    • Carbohydrate 42 g
    • Sugar 12 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 166 mg


  1. Check 1cup wild and long-grain rice blend
  2. Check 1/2cup pecan halves
  3. Check 3 naval oranges
  4. Check 1/2 small head radicchio, thinly sliced (about 2 cups)
  5. Check 2tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 8 trout fillets (about 1 1/2 pounds)
  8. Check 1tablespoon chopped fresh chives


  1. Heat oven to 350° F. Cook the rice according to the package directions.
  2. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  3. Cut away the peel and pith of 2 of the oranges. Working over a medium bowl, cut along both sides of each orange segment, releasing the segments into the bowl.
  4. Juice the remaining orange and add the juice to the bowl along with the radicchio, pecans, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the trout with ¼ teaspoon each salt and pepper. Cook skin-side down first, in batches, until cooked through, 1 to 2 minutes per side.
  6. Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.