Sautéed Trout with Orange Anise Glaze

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

27 g
635 mg
46 g
11 g
9 g
58 mg

Orange Anise Glaze
1 Tbsp minced shallots
1¾ cups fresh orange juice
½ cup champagne vinegar
½ tsp sea salt
¼ tsp freshly ground black pepper
½ tsp ground anise
½ tsp cinnamon

1 tsp extra virgin olive oil
4 4-oz trout fillets
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp ground anise
¼ tsp cinnamon
2 med fennel bulbs, thinly sliced lengthwise
2 med oranges, peeled and segmented
1⅓ cups cooked brown rice
½ cup Kalamata olives

  1. In a medium bowl, combine all ingredients for Orange Anise Glaze.
  2. In a large sauté pan, heat olive oil over medium heat until oil moves easily. Season trout with salt, pepper, anise and cinnamon. Place skin-side down in the sauté pan and cook until skin is crispy, about 3 to 5 minutes. Flip trout and add Orange Anise Glaze to the pan. Cook for 3 to 5 minutes. Remove trout from pan and set aside Add fennel and orange segments to the pan and continue cooking glaze until it is reduced by ¾ and the fennel is soft.
  3. Place ⅓ cup brown rice on each plate and top with 1 trout fillet. Evenly divide fennel, oranges and Orange Anise Glaze over each trout fillet. Garnish each plate with 2 tablespoons olives.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.