Rating: 3.5 stars
31 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3


Credit: Con Poulos

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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 skin-side down first, in batches, 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.

Nutrition Facts

500 calories; fat 22g; saturated fat 4g; cholesterol 90mg; sodium 438mg; protein 35g; carbohydrates 42g; sugars 12g; fiber 6g; iron 2mg; calcium 166mg.