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Trout With Wild Rice, Radicchio, and Oranges

Trout With Wild Rice, Radicchio, and Oranges
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2012

Nutritional Information

  • 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 .

Quick Tip

Tip: If you can't find trout, substitute tilapia. Skinless salmon fillet is also tasty in this recipe but you'll need to extend the cooking time to 4 to 5 minutes per side.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.