Orange-braised trout with sauteed spinach

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“Despite the fancy sounding name, this is a very simple dish to prepare. It's easy enough to qualify as after-work friendly and nice enough to serve at a dinner party. Recipe is from the Chicago Tribune Good Eating.”

Ingredients Nutrition


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

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