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Sautéed Trout With Orange Anise Glaze
Ingredients
1 tsp extra virgin olive oil
4 4-oz trout fillets
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp ground anise
1/4 tsp cinnamon
2 med fennel bulbs, thinly sliced lengthwise
2 med oranges, peeled and segmented
1 1/3 cups cooked brown rice
1/2 cup Kalamata olives
Orange Anise Glaze
1 Tbsp minced shallots
1 3/4 cups fresh orange juice
1/2 cup champagne vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp ground anise
1/2 tsp cinnamon
Instructions
In a medium bowl, combine all ingredients for Orange Anise Glaze.
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 segmnts to the pan and continue cooking glaze until it is reduced by 3/4 and the fennel is soft.
Place 1/3 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.
Nutrition
| Calories | 380 |
| Protein | 27g |
| Sodium | 635mg |
| Carbohydrates | 466g |
| Fat | 11g |
| Fiber | 9g |
| Cholesterol | 58mg |
| Servings | 4 |