Trout With Wild Rice, Radicchio, and Oranges

Trout With Wild Rice, Radicchio, and Oranges
Con Poulos
Juicy orange segments add a fresh, citrusy sweetness to delicate trout and slightly bitter radicchio.

Get the recipe for Trout With Wild Rice, Radicchio, and Oranges.
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Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.
Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 500
  • 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
What does this mean? See Nutrition 101.

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