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Trout & Chard With Pine Nuts Orange & Bay

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  Orange 1 Large
  Pine nuts 3⁄4 Cup (12 tbs)
  Olive oil 3 Tablespoon
  Bay leaves 6 Small (About 1 1/2 Inch Long)
  Onion 1 Large, sliced
  Boneless trout 2 Pound (4 Pieces, About 1/2 Pound Each)
  Swiss chard 1⁄2 Pound, discolored stem ends trimmed, sliced crosswise

Grate colored peel from orange; set aside.
Cut off and discard remaining peel and membrane.
Thinly slice fruit crosswise; set aside.
In a 10- to 12-inch frying pan over medium heat, shake nuts often until golden, 4 to 8 minutes.
Pour out and set aside.
Add 2 tablespoons oil and bay leaves to pan; cook until leaves turn gold, about 30 seconds.
Add grated orange peel and onion; stir often until onion is limp, about 15 minutes.
Mix in pine nuts.
Using half of onion mixture and 4 bay leaves, evenly stuff trout cavities (place 1 leaf in each fish); fasten shut with toothpicks.
Brush trout all over with remaining oil.
Place in a 9- by 13-inch baking dish.
Bake in a 400° oven until fish is no longer translucent in thickest part (cut to test), about 18 minutes.
Remove toothpicks.Meanwhile, scrape remaining onion mixture from pan and set aside.
Add 1/4 inch water to pan and bring to a boil over high heat.
Stir in chard, cover, and simmer until it wilts, about 3 minutes; drain any liquid.
Stir in reserved onion mixture.

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Trout & Chard With Pine Nuts Orange & Bay Recipe