Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Fresh Orange Juice
1/4 c White Wine Vinegar
1 tb Orange Zest, finely
- julienned
2 ts Parsley or Fresh Cilantro,
- finely chopped
1 ts Sugar
1 ts Jalapeno Pepper, finely
- chopped
1/2 ts Salt
1 Clove Garlic, minced
1/4 ts Ground Black Pepper
1/4 c Olive Oil
4 Rainbow Trout Fillets

Combine first nine (9) ingredients. Gradually add oil while whipping
to emulsify. Set aside all but 1/4 cup. Pour remaining 1/4 cup
vinaigrette over trout. Cook trout. Serve immediately with reserved
vinaigrette. Makes 2 to 4 servings.

About 296 calories per 4 oz. serving.

SOURCE: Clear Springs Trout Company, Buhl, Idaho 1987 From: Gary
Hartford

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