Cranberry crusted rainbow trout orange vinaigrette

• 1-1/2 cups dried cranberries
• 1/4 cup ground ginger
• 2 tablespoons granulated garlic
• 1 tablespoon salt
• 1 tablespoon lemon pepper
• 2/3 cup honey
• 14 (6 ounces each) Butterfly Style Clear·Cuts® Boneless Rainbow Trout Fillets
• 1 cup off-dry Johannisberg Riesling
• 3 quarts mixed greens
• 2 cups chopped walnuts, toasted
• 28 orange sections
• Warm Orange Vinaigrette, recipe follows
• Grated orange zest, for garnish

Place first 5 ingredients in a food processor. Process until chopped finely; reserve. Heat honey; brush each fillet with about 2 teaspoons honey. Sprinkle each fillet with about 1 tablespoon cranberry mixture; reserve.

Per order: Pour 1 tablespoon wine over 1 trout fillet. Place skin-side down on lightly oiled sheet pan; bake at 350 degrees until lightly browned, about 10 minutes. Meanwhile, toss 1 cup salad greens with 1 tablespoon vinaigrette. Line plate with tossed greens; sprinkle 2 tablespoons walnuts and 2 orange sections over greens. Split fillet; overlap on top of greens. Drizzle 1/2 tablespoon vinaigrette on split fillet; garnish with orange zest.

• 1 cup julienned leeks
• 1 Tablespoon oil
• 1/4 cup sugar
• 2 Tablespoons Johannisberg Riesling
• 1/4 cup dried cranberries
• 1 cup orange juice
• 1/4 cup balsamic vinegar
• 1 Tablespoon soy sauce
• 1 cup olive oil

Sauté leeks in oil until soft. Add sugar and cook until caramelized; deglaze pan with Johannisberg Riesling. Stir in dried cranberries; simmer 2 minutes. Stir in orange juice, balsamic vinegar and soy sauce. Whisk in olive oil; heat through. Keep warm. | Yield: 3 cups

Yield: 14 servings

Source: National Fisheries Institute

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