Cranberry Crusted Rainbow Trout with Warm Orange Vinaigrette

INGREDIENTS:1 ½ cups dried cranberries
¼ cup ground ginger
2 Tbsps. granulated garlic
1 Tbsp. salt
1 Tbsp. lemon pepper
2/3 cup honey
14 6-oz. rainbow trout fillets
1 cup off-dry Johannisberg Riesling
3 quarts mixed greens
2 cups chopped walnuts, toasted
28 orange sections
Orange zest for garnish

Warm Orange Vinaigrette
Yield: 3 cups
1 cup leeks, julienned
1 Tbsp. oil
¼ cup sugar
2 Tbsp. dry white wine
¼ cup

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