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Rainbow trout with orange vinaigrette

Yield: 1 Servings

Ingredients:

• 1/2 c Fresh Orange Juice
• 1/4 c White Wine Vinegar
• 1 tb Orange Zest finely - julienned
• 2 ts Parsley or Fresh Cilantro - finely chopped
• 1 ts Sugar
• 1 ts Jalapeno Pepper finely - chopped
• 1/2 ts Salt
• 1 Clove Garlic minced
• 1/4 ts Ground Black Pepper
• 1/4 c Olive Oil
• 4 Rainbow Trout Fillets

Instructions:

Combine first nine (9) ingredients. Gradually add oil while whipping to emulsify. Set aside all but 1/4 cup. Pour remaining 1/4 cup vinaigrette over trout. Cook trout. Serve immediately with reserved vinaigrette. Makes 2 to 4 servings. About 296 calories per 4 oz. serving. SOURCE: Clear Springs Trout Company Buhl Idaho 1987 From: Gary Hartford

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