Trout With Wild Rice, Radicchio, and Oranges
Serves 4| Hands-On Time: | Total Time:
- 1 cup wild and long-grain rice blend
- 1/2 cup pecan halves
- 3 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
- Heat oven to 350° F. Cook the rice according to the package directions. 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.
- 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. 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.
- 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 in batches, skin-side down first, until cooked through, 1 to 2 minutes per side. Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.
- Per Serving
- Calories 500
- Fat 22g
- Sat Fat 4g
- Cholesterol 90mg
- Sodium 438mg
- Protein 35g
- Carbohydrate 42g
- Sugar 12g
- Fiber 6g
- Iron 2mg
- Calcium 166mg
What does this mean? See Nutrition 101 .
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