Trout With Wild Rice, Radicchio, And Oranges Recipe
Trout With Wild Rice, Radicchio, And Oranges Recipe is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 30 servings. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 83 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have radicchio, kosher salt and pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Heat oven to 350 F. Cook the rice according to the package directions.
Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
Let cool, then roughly chop.
Cut away the peel and pith of 2 of the oranges. Working over a medium bowl, cut along both sides of each orange segment, releasing the segments into the bowl.Juice the remaining orange and add the juice to the bowl along with the radicchio, pecans, 1 tablespoon of the oil, teaspoon salt, and teaspoon pepper.
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the trout with teaspoon each salt and pepper. Cook skin-side down first, in batches, until cooked through, 1 to 2 minutes per side.
Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.