Grilled trout with orange-almond dressing
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 394, total fat 25 G., saturated fats G., proteins 31 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 394, total fat 25 G., saturated fats G., proteins 31 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rainbow trout is one of the most popular trout species. This fish is considered incredibly healthy, providing high-quality protein and healthy fats. Furthermore, this wonderful fish contains numerous vitamins and minerals. Grilling it according to this recipe yields 4 servings of a delicious, healthy, and unusual dish. Importantly, this fish is also a favorite among those who don't like fish because of its bones, as the fillet is boneless.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 rainbow trout fillets with skin (170g each), about 1.2cm thick
- 2 oranges, cut in half
- 2 heads radicchio, halved
- 1/4 cup olive oil, plus extra for greasing
- 1/4 cup finely chopped toasted blanched almonds
- 1/4 cup white wine vinegar
- 2 tbsp chopped parsley, plus whole leaves, for garnish
- 1 teaspoon clover honey
- 1 teaspoon Dijon mustard
- Canola oil, for greasing
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Cooking the dish according to the recipe:
- Preheat a charcoal or gas grill to high, direct heat. Brush the orange and radicchio halves with a little olive oil and season with salt and pepper. Place the orange halves and radicchio halves cut-side down on the grill and grill until charred and slightly softened. Transfer the radicchio to a serving platter.
- Squeeze the orange juice into a bowl and whisk it with the almonds, vinegar, parsley, honey, mustard, and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Let the dressing sit at room temperature for at least 15 minutes before serving.
- Brush the trout fillets with canola oil and season both sides with salt and pepper. Grill the fish until golden brown, lightly charred, and cooked through, about 3 minutes per side. Transfer to a platter with the radicchio salad and immediately drizzle with the dressing. Garnish with parsley leaves.
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