Sauteed Trout with Pecans
The recipe Sauteed Trout with Pecans can be made in roughly 45 minutes. This pescatarian recipe
Trout with Escarole Orange and Olives
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 skin-on trout fillet (4 ounces)
- Coarse salt and ground pepper
- 3 cups escarole, torn into pieces
- 1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice
- 4 green olives, pitted and coarsely chopped
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