Fruit-Sauced Rainbow Trout
Recipe from Midwest Living
The vinaigrette for this fish dinner has a sweet, yet tart, flavor. The sweetness comes from fruit juice, fresh berries, and apricots.
Servings: 4 servings
Prep Time: 30 mins
Total Time: 36 mins
1 cupapple-cherry-berry juice or cranberry juicesee savings
1/2 cupfresh or frozen raspberries or blackberriessee savings
1/2 cupfresh apricot quarters or fresh or frozen unsweetened peeled peach slicessee savings
1/4 cupcanola oil or cooking oilsee savings
1 tablespoonwalnut or hazelnut oil (optional)see savings
2 tablespoonslemon juicesee savings
4 8- to 10-ouncerainbow trout, dressed, boned and butterflied, if you like, or 4 fish fillets, any variety (about 4 ounces each)see savings
Canola oil or cooking oilsee savings
White peppersee savings
In a small saucepan, combine the apple-cherry-berry juice, berries and apricots, or peaches. Bring to boiling. Cook, uncovered, over medium-high heat for 10 to 15 minutes or until mixture is reduced by about half.
Cool mixture slightly and transfer to a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a sieve, discarding the solids.
Whisk the 1/4 cup canola oil, the walnut oil (if desired), lemon juice, salt, and white pepper into the pureed fruit. Let fruit mixture stand at room temperature while broiling fish.
Place fish on a lightly greased, unheated rack of a broiler pan. Brush with additional oil (about 1 tablespoon). Broil 4 to 5 inches from heat until fish flakes easily when tested with a fork. (Allow 6 to 9 minutes per 1/2-inch thickness of fish.) If fish is less than 1 inch thick, it's not necessary to turn.
Drizzle fish with some fruit mixture. Pass the remainder. Makes 4 servings.
Per serving: Calories 253, Total Fat 14 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 98 mg, Carbohydrate 7 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 0%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet.