Fennel-Crusted Trout with Lemon-Ginger Vinaigrette

Fennel-Crusted Trout with Lemon-Ginger Vinaigrette
Photo by Monica Buck

Ingredients

  • 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
  • About 2 tablespoons fennel seeds
  • 1 teaspoon grated lemon peel
  • ½ cup golden raisins
  • 1 teaspoon grated lemon peel
  • 3 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • + 13 more ingredients
    • About ½ cup olive oil
    • About ½ teaspoon salt
    • 3 tablespoons white wine vinegar
    • About 2 tablespoons fennel seeds
    • About ½ teaspoon salt
    • 1 tablespoon grated fresh ginger
    • ½ cup golden raisins
    • About ½ cup olive oil
    • 1 tablespoon minced shallot
    • ½ cup finely chopped fresh fennel bulb
    • 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
    • ½ cup finely chopped fresh fennel bulb
    • 1 tablespoon grated fresh ginger

1. In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil until combined, then stir in raisins. 2. Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat. ...

View full recipe at My Recipes

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