Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette

Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette
11 Ingredients
  • 2 oranges, halved
  • 2 heads radicchio, halved
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely chopped toasted blanched almonds
  • 1/4 cup white wine vinegar
  • 2 tablespoon chopped fresh flat-leaf parsley, plus whole leaves, for garnish
  • 1 teaspoon clover honey
  • 1 teaspoon Dijon mustard
  • Four 6-ounce skin-on rainbow trout fillets, about 1/2 inch thick
  • Canola oil, for brushing
Nutrition
508
25% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

52% 34

Saturated

25% 5

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 6

Carbs

5% 14

Carbs (net)

- 11

Fiber

13% 3

Sugars

- 8

Sugars, added

- 1

Protein

75% 37

Cholesterol

33% 100

Sodium

33% 794

Calcium

11% 108

Magnesium

21% 84

Potassium

29% 1018

Iron

8% 1

Zinc

10% 1

Phosphorus

66% 465

Vitamin A

17% 151

Vitamin C

74% 45

Thiamin (B1)

19% 0

Riboflavin (B2)

16% 0

Niacin (B3)

51% 10

Vitamin B6

33% 1

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

122% 7

Vitamin D

7% 27

Vitamin E

52% 10

Vitamin K

208% 166
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