Fennel-Crusted Trout With Lemon-Ginger Vinaigrette

By Sunset
3 faves
More from this source


Add a comment


1/2 cup finely chopped fresh fennel bulb

3 tablespoons white wine vinegar

1 tablespoon minced shallot

1 tablespoon grated fresh ginger

1 teaspoon grated lemon peel

About 1/2 teaspoon salt

About 1/2 cup olive oil

1/2 cup golden raisins

4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry

About 2 tablespoons fennel seeds

You might also like

Dinner Tonight: Cornmeal-Crusted Pan-Fried Trout
Serious Eats
Hazelnut-Crusted Trout
French In A Flash: Purple Potato-Crusted Trout...
Serious Eats
Cornmeal-Crusted Trout With Warm Tomato And Tar...
Cook The Book: Cornmeal-Crusted Pan-Fried Trout
Serious Eats
Matzo Meal?Crusted Trout
Food & Wine
Salt Crusted Fish On The Bbq Recipe
White On Rice Couple
Mustard And Herb-Crusted Trout
Cooking Light
Pecan-Crusted Trout With Peach-Habanero Chile S...
Coastal Living
Pecan-Crusted Trout
Cooking Light