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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

Safe Handling Tips

  • Purchase seafood right before checking out at the supermarket
  • If seafood will not be refrigerated within 30 minutes, put it in a cooler
  • Use seafood within 36 hours of purchase or freeze immediately
  • Use defrosted seafood within 36 hours
  • Thaw frozen seafood in the refrigerator — never at room temperature
  • Allow one day for seafood to defrost in refrigerator
  • Always wash hands before and after handling seafood
  • Use separate knives and cutting boards
  • For more tips on selecting, buying, handling, storing and cooking seafood

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Twin Falls, ID 83301

Phone: 208-734-9590

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Email: twinfalls@uidaho.edu

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