Rainbow Trout with Ancho Orange Glaze
Ancho chili peppers are the dried version of the poblano chili and have a smoky-sweet flavour that is well suited for glazes. They are available at Latin markets, specialty foods stores, and some supermarkets.
Another good option for this recipe is dried guajillo peppers. If you want to keep extra hot sauce for future use, such as spreading on chicken or blending into salad dressings, make sure to add some to a separate bowl for brushing on the trout so as not to contaminate all of it with raw fish.
2 dried ancho chili peppers
2 Tbsp (30 mL) honey
1 tsp (5 mL) orange zest
Juice of 1/2 orange
1 1/2 lb (750 g) rainbow trout
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Place ancho chilies in bowl and cover with hot water. Let soak for 15 minutes, or until soft. Slice off stems and pour out most of the seeds. Reserve the seeds.
Place ancho chilies, 1/3 cup (80 mL) water, honey, orange zest, and orange juice in food processor or blender container and process until smooth. At this point taste the sauce. If it is too hot, blend in more honey or orange juice. If it is not hot enough, blend in some of the reserved seeds.
Preheat oven to 375 F (190 C).
Slice trout into 4 equal-sized pieces and season with salt and pepper. Place fish on parchment paper-lined baking sheet skin side down and brush on a generous layer of ancho sauce.
Bake for 12 minutes, or until flesh is opaque and easily flakes. Apply more glaze halfway through cooking and, if desired, at the end of cooking.
Serves 4.
Each serving contains: 292 calories; 36 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (10 g sugars, 2 g fibre); 208 mg sodium
from "Red Hot Chili Peppers", alive #365, March 2013
Rainbow Trout with Ancho Orange Glaze
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Fennel, Apple, and Radicchio Slaw
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.