Trout with Orange Saffron Sauce

This dish is pretty simple, although it looks pretty fancy. It’s simply seared fish, a very simple sauce, and greens cooked in butter. Once you make this recipe a second or third time, it will come together in less than 30 minutes and will impress your friends.

Trout with Orange-Saffron Sauce & Spring Greens

This dish is pretty simple, although it looks pretty fancy. It's simply seared fish, a very simple sauce, and greens cooked in butter. Once you make this recipe a second or third time, it will come together in less than 30 minutes and will impress your friends.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Fish, Saffron
Servings: 4
Author: Hank Shaw, 2017 | Photo by Holly A. Heyser

Ingredients

Orange Saffron Sauce

  • 1/2 Cup White Wine
  • 1/2 Cup Orange Juice
  • 1 Pinch Nomad Pure Spanish Saffron Threads
  • 1 Pinch Nomad Coconut Palm Sugar
  • 1 Shallot Minced
  • Nomad Fleur de Sel Sea Salt To Taste
  • 2 tbsp Unsalted Butter

Fish & Greens

  • 1-1/2 Lbs Tender Baby Spinach
  • 5 tbsp Nomad Extra Virgin Olive Oil
  • 3 tbsp Water
  • Zest of 1 Orange
  • Nomad Fleur de Sel Sea Salt To Taste
  • 1-1/2 Lbs Trout or Salmon Fillets
  • Nomad Rose Petals to Garnish Optional

Instructions

Orange Saffron Sauce

  • Make the sauce by bringing the white wine, orange juice, Nomad Saffron Threads, sugar and shallot to a boil in a small pot. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. Return it to the pot and turn the heat to low.
    Add salt to taste and keep warm, but don't boil it.

Fish & Greens

  • Cook in the greens in 2 tablespoons of butter or oil over high heat in a large saute pan, stirring constantly until they wilt. Add the splash of water, the orange zest and some salt and cover the pot. Lower the heat to medium-low and steam the greens for 2 minutes.
    Turn off the heat.
  • Sear the fish by heating the remaining butter in a pan large enough to hold the fish. Heat the butter over high heat until it stops frothing. Pat the fish dry with paper towels and set it skin-side down in the hot butter. Turn the heat down to medium-high for a typical trout fillet or to medium if you are working with a thicker piece of fish.
  • Let the fish cook undisturbed for 2 minutes, then use a large spoon to baste the meat side of the fish with the hot butter. Do this constantly for 90 seconds, then give it a rest. Thin pieces of trout will only need this quick basting to cook through, but thicker pieces of fish will need a second or even third round of basting. When you are done basting, salt the meat side. The skin side should lift off the pan easily after about 4 to 5 minutes of steady cooking. The moment you take the fish off the heat, salt the skin side.
  • To serve, swirl in the remaining 2 tablespoons of butter into the sauce, one tablespoon at a time. Pour some sauce on everyone's plate. Top with the greens and then with a piece of fish. Garnish with Nomad Rose Petals.
    Serve at once.

Notes

A word on the fish. We like this with trout, which is mild and a little fatty. But you could use salmon, or any fish where you would eat the skin. You can do this with skinless pieces of fish as well.