Orange-Braised Trout With Sauteed Spinach - cooking recipe

Ingredients

2 whole rainbow trout, dressed,filleted,fins removed
2 green onions, tops trimmed,cut into 1 inch pieces
salt & freshly ground black pepper
1/2 cup orange juice
2 tablespoons dry vermouth or 2 tablespoons dry white wine
1/4 cup chopped fresh dill
2 tablespoons olive oil
1 (10 ounce) bag Baby Spinach
1 clove minced shallot
1 clove minced garlic

Preparation

Heat oven broiler.
Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
Scatter green onions over trout; season with salt and pepper to taste.
Pour in orange juice and vermouth; sprinkle with dill.
Heat over high heat to a boil.
Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
Cook until softened, about 2 minutes.
Add spinach, salt and pepper to taste.
Toss spinach with tongs until wilted and heated through, about 3 minutes.
Remove fish to two serving plates.
Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
Drizzle sauce around trout and spinach.