Servings: 4
Calories: 340kcal
Ingredients
- 3 Blood Oranges juice and zest from two , the 3rd is cut into thin slices
- juice from 1/2 a lemon
- 1 tbsp freshly grated ginger
- 1 tsp soya sauce
- ½ tsp sesame oil
- 1 small red chili, thinly slices (optional)
- 2 tbsp olive oil
- 1½ -2 lbs trout fillet cut into 4 portions
- ¼ cup dry white wine (or substitute stock or water)
Instructions
- Thinly slice one of the oranges and set aside.In a small bowl, whisk together the juice and zest of the remaining oranges, the lemon juice, soya sauce, grated ginger, sesame oil and the red chili, if using. Set aside.Optional: the trout can be marinated in the sauce for 15-20 minutes prior to cooking if you wish. Remove the fillets from the marinade and pat dry before searing.
- Cut the trout fillet into 4 equal portion. If smaller fillets, use two and cut in half. Pat dry with a paper towel.
- Heat the olive oil over med-high heat in a non-stick frying pan. Sear the trout portions, skin side down until the skin is slightly crisped, 3-5 minutes. Flip the trout and sear the top for 2-3 minutes.Transfer the trout to a warm plate.
- Place the blood orange slices in the pan. Sear for 1 minute on each side.
- Add the white wine, or stock, to the pan and stir to deglaze. Add the juice mixture and let come to a boil. Return the trout to the pan for a minute, spooning some sauce over top of each trout portion.Remove from the heat and transfer the trout to a serving platter, or individual plates. Place a seared orange slice on top of each piece, use remaining slices as garnish on the side. Spoon the pan sauce over top.
- Serve with orzo or rice and your choice of vegetables on the side.
Nutrition
Calories: 340kcal | Carbohydrates: 3g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 174mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 3mg
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