Cranberry Crusted Rainbow Trout with Warm Orange Vinaigrette

• From: National Fisheries Institute

Ingredients

• 1 1/2 cups dried cranberries

• 1/4 cup ground ginger

• 2 Tbs granulated garlic

• 1 Tbs salt

• 1 Tbs lemon pepper

• 2/3 cup honey

• 14 6 ounces each rainbow trout fillets

• 1 cup off-dry Johannisberg Riesling

• 3 quarts mixed greens

• 2 cups chopped walnuts, toasted

• 28 orange sections

• grated orange zest, for garnish

• Warm Orange Vinaigrette1 cup julienned leeks

• 1 Tbs oil

• 1/4 cup sugar

• 2 Tbs Johannisberg Riesling

• 1/4 cup dried cranberries

• 1 cup orange juice

• 3/4 cup balsamic vinegar

• 1 Tbs soy sauce

• 1 cup olive oil

Riesling, dried cranberries, and warm orange vinaigrette give a festive feel to fresh trout.

Directions

• 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° F 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.
• Warm Orange Vinaigrette Yield: 3 cupsSauté 1 cup julienned leeks in 1 tablespoon oil until soft. Add 1/4 cup sugar and cook until caramelized; deglaze pan with 2 tablespoons Johannisberg Riesling. Stir in 1/4 cup dried cranberries; simmer 2 minutes. Stir in 1 cup orange juice, 3/4 cup balsamic vinegar, and 1 tablespoon soy sauce. Whisk in 1 cup olive oil; heat through. Keep warm.