Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

Rainbow Trout with Jasmine Rice and Citrus Vinaigrette
22 Ingredients
  • 4 rainbow trout, heads removed and cleaned
  • Salt and black pepper
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • Jasmine Rice, recipe follows
  • Citrus Vinaigrette, recipe follows
  • 3 cups Jasmine rice, rinsed
  • 3 1/2 cups cold water
  • 3/4 cup finely diced onion
  • 1 bay leaf
  • Salt
  • White Pepper
  • 1/4 cup Champagne vinegar
  • 3/4 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon Dijon mustard
  • 2 1/2 cups canola-olive oil blend (1 1/4 cups each or your preference)
  • Salt
  • White pepper
  • Steamed fresh seasonal vegetables, accompaniment
Nutrition
2712
136% daily value
4 servings
                                       
                                            low-​sugar
     

Fat

273% 177

Saturated

94% 19

Trans

- 1

Monounsaturated

- 103

Polyunsaturated

- 47

Carbs

56% 167

Carbs (net)

- 162

Fiber

21% 5

Sugars

- 3

Sugars, added

- 0

Protein

215% 108

Cholesterol

90% 270

Sodium

108% 2580

Calcium

20% 199

Magnesium

42% 178

Potassium

44% 2085

Iron

61% 11

Zinc

38% 4

Phosphorus

182% 1275

Vitamin A

43% 390

Vitamin C

37% 33

Thiamin (B1)

156% 2

Riboflavin (B2)

62% 1

Niacin (B3)

218% 35

Vitamin B6

144% 2

Folate equivalent (total)

196% 785

Folate (food)

- 96

Folic acid

- 406

Vitamin B12

812% 19

Vitamin D

19182% 2877

Vitamin E

242% 36

Vitamin K

91% 110

Sugar alcohols

- 0

Water

- 654
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