RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE
Steps:
- Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
- Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
- Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.
ORANGE CITRUS VINAIGRETTE
Provided by Mary Younkin
Number Of Ingredients 8
Steps:
- Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!
CITRUS-HERB VINAIGRETTE
This combination of citrus and herbs make a smooth, sweet, and sour type of vinaigrette welcome on all types of salads. It can also be used to enhance steak or chicken sandwiches. Enjoy!
Provided by Brent BeSaw
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 24
Number Of Ingredients 15
Steps:
- Blend vinegar, orange juice, shallots, lemon juice, honey, parsley, ginger, Dijon mustard, lime juice, soy sauce, thyme, jalapeno pepper, and dill on high in a blender until smooth. Slowly pour grapeseed oil through the small opening in the blender's lid while the blender is running until fully incorporated; season with salt and black pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 3.2 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 61.9 mg, Sugar 1.9 g
ORANGE CITRUS VINAIGRETTE
This is a delightful salad dressing. It tastes great through any season.
Provided by Stephanie C.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 2 g, Fat 2.7 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 38 mg, Sugar 1.3 g
ORANGE VINAIGRETTE
A quick and simple Orange Vinaigrette that delivers an explosion of flavors that are both bright and spicy with a touch of sweetness. Use on salads, vegetables, poultry, or pork. Makes about 1/2 cup.
Provided by Natalie Gregory
Categories Dressing
Number Of Ingredients 9
Steps:
- Place all the ingredients except for the olive oil in a bowl and whisk together to combine.
- Drizzle in the olive oil while whisking until it's emulsified.
- Keep stored in the fridge.
- Serve over your favorite greens, vegetables, chicken, pork, or fish.
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