Fennel-Crusted Trout with Lemon-Ginger Vinaigrette Recipe – Sunset Magazine
Fennel-crusted trout with a zesty lemon-ginger vinaigrette—quick and flavorful, perfect for a special dinner.
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Cooking tools:
- Pastry brush
- Nonstick skillet
- Stove
- Spatula
- Paper towel
- Measuring spoon
Ingredients
- 1/2 cup finely chopped fresh fennel bulb
- 3 tablespoons white wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated lemon peel
- About 1/2 teaspoon salt
- About 1/2 cup olive oil
- 1/2 cup golden raisins
- 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
- About 2 tablespoons fennel seeds
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