Fennel-Crusted Trout with Lemon-Ginger Vinaigrette

Name: Fennel-Crusted Trout with Lemon-Ginger Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters finely chopped fresh fennel bulb; 2 Tbsps About fennel seeds; 1 Tbsp grated fresh ginger; 118 milliliters golden raisins; 1 teaspoon grated lemon peel; 118 milliliters About olive oil; 1 teaspoons About salt; 1 Tbsp minced shallot; 4 fillets boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry; 3 Tbsps white wine vinegar

Fennel-Crusted Trout with Lemon-Ginger Vinaigrette is a gluten free, dairy free, and primal main course. This recipe serves 4. One portion of this dish contains around 37g of protein, 39g of fat, and a total of 564 calories. A mixture of boned trout, golden raisins, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and 1/2 teaspoon salt.

Ingredients you will need

Lemon Peel

Shallot

Vinegar

Fennel

Ginger

Salt

Equipment you will use

Bowl

Whisk in 1/2 cup olive oil until combined, then stir in raisins.

Ingredients you will need

Olive Oil

Raisins

Equipment you will use

Whisk

Brush both sides of trout with oil, then sprinkle with salt and fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat.

Ingredients you will need

Fennel Seeds

Trout

Salt

Cooking Oil

Equipment you will use

Frying Pan

Pour in about 1/2 teaspoon olive oil, then wipe pan with a paper towel. Set fillets skin side down in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Paper Towels