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

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 segmnts to the pan and continue cooking glaze until it is reduced by 3/4 and the fennel is soft.

3. 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.