Firm, mild trout and rich, fruity Chardonnay pair up in this delicious entree. Serve it for a summer meal with hearty Italian bread.

Source: Midwest Living
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Ingredients

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Directions

For Sauce:
  • In medium skillet, heat juice and wine to boiling. Reduce heat and boil gently, uncovered, for 15 minutes or until reduced to 2/3 cup. Set aside.

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  • In small saucepan, cook leeks and shallot in butter until tender. Add to wine mixture. Add the cream.

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  • Return to boiling. Reduce heat and simmer, uncovered, for 5 to 10 minutes or until thickened, stirring occasionally. Just before serving, stir in the 1 tablespoon snipped dillweed.

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  • Meanwhile, place a rack in a baking pan. Spray rack with nonstick coating; set aside. Rinse fish; pat dry with paper towels. Cut fish into 6 serving pieces. Sprinkle with salt and pepper.

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  • In a skillet, cook the fish in olive oil for 1 minute on each side. Arrange the fish on a rack in the prepared pan. Sprinkle with the 2 tablespoons snipped dill. Bake in a 450 degree F oven for 6 to 8 minutes or until the fish flakes easily when tested with a fork.

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  • On warm serving plates, spoon a small circle of the leek sauce. Arrange a piece of fish on top of each. Serve remaining sauce with the fish. If you like, garnish with orange peel and dill sprigs. Makes 6 servings.

Nutrition Facts

377 calories; 25 g total fat; 105 mg cholesterol; 137 mg sodium. 9 g carbohydrates;

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