Crispy Rainbow Trout with Snow Pea Salad and Spiced Yogurt Dressing
- 2 cups snow peas, very thinly sliced lengthwise (about 6 ounces)
- 4 radishes (about 2 ounces) thinly sliced
- 1/4 cup plain Greek yogurt
- 1/8 teaspoon orange zest
- 1 tablespoon fresh lemon juice
- Pinch cayenne pepper
- Pinch ground cinnamon
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 5-ounce skin-on rainbow trout fillets, pin bones removed
- 1 tablespoon chopped fresh chives
- 1 teaspoon sesame seeds
- This recipe is gluten-free
- Produce
- Chives, fresh (1 tablespoon)
- Orange, zest (1/8 teaspoon)
- Radishes (4)
- Snow peas (2 cups)
- Seafood
- 5-ounce skin-on rainbow trout, skin-on fillets (2)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Cinnamon, ground (1 Pinch)
- Kosher salt and freshly ground black pepper (1)
- Sesame seeds (1 teaspoon)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Greek yogurt, plain (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published September 27, 2012 (4 months ago).
23 people saved this recipe.
