Trout With Wild Rice, Radicchio, and Oranges

By susanwadle

Cynthia Boatman - Cynthia actually made this with salmon.
Real Simple

Ingredients

• 1 cup  wild and long-grain rice blend
• 1/2 cup  pecan halves
• 3 oranges
• 1/2 small head radicchio, thinly sliced (about 2 cups)
• 2 tablespoons  olive oil
• kosher salt and black pepper
• 8 trout fillets (about 1 1/2 pounds)
• 1 tablespoon  chopped fresh chives

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Heat oven to 350° F. Cook the rice according to the package directions. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Cut away the peel and pith of 2 of the oranges. Working over a medium bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Juice the remaining orange and add the juice to the bowl along with the radicchio, pecans, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the trout with ¼ teaspoon each salt and pepper. Cook in batches, skin-side down first, until cooked through, 1 to 2 minutes per side. Serve the trout over the rice. Top with the orange mixture and sprinkle with the chives.