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Orange-chili trout
Delicious and healthy trout coated in a spicy-sweet chili and orange marmalade glaze served alongside a salad of tender spring lettuces is just what the doctor ordered.
YIELDS
4
Ingredients
- 2 tablespoons (30 ml) olive oil, for searing
- 4x 5-6-ounce (142-170 g) steelhead or rainbow trout fillets, scaled, skin-on, pin bones removed
- Salt and pepper
- 2 tablespoons (30 ml) vegetable oil
- 8 cloves garlic, minced
- 2 red hot chilies, seeded and thinly sliced
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) orange marmalade
- 4 cups (950 ml) spring mix, washed and spun
- 2 cloves garlic, grated on a rasp
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (60 ml) olive oil
Directions
- Heat the olive oil in a large cast-iron skillet over medium-high heat, until shimmering.
- Season the trout fillets well with salt and pepper on the flesh side, then sear in the skillet, skin side down, for three to four minutes without disturbing.
- When the fillets lift easily away from the pan and the skin is golden brown and crispy, carefully flip, and sear the other side. Be mindful of the hot oil. Continue cooking for 1 minute until the fish is almost cooked through. Remove the fish from the pan and let rest for two minutes.
- Meanwhile, heat vegetable oil in a small saucepan over medium heat.
- Add garlic and chilies and cook for two minutes, or until soft and aromatic.
- Add soy sauce and orange marmalade and whisk until well incorporated. Bring mixture to a simmer and cook for two to three minutes. Remove from heat and reserve.
- Make the vinaigrette: in a mason jar, combine the garlic, vinegar, and olive oil. Screw the lid on tightly and shake vigorously.
- Transfer the trout to four serving plates.
- Season spring mix with salt and pepper and toss with dressing.
- Brush the crispy fish skin with soy orange glaze. Allow extra glaze to pool a little bit around the fish on the plate.
- Divide the dressed lettuce evenly among each plate, opposite from the fish.
- Serve immediately. Enjoy!
