Meatless Friday: Pineapple and Blood Orange Trout with Slaw

Karen Ullo shares a versatile recipe featuring whole fish, plus fresh fruits and vegetables. Download the printable recipe card!

I love citrus fruits—they’re delicious by themselves and immensely versatile in cooking. A traditional fish with lemon preparation is only the tip of the iceberg when it comes to combining citrus with the sea. Just about any citrus fruit can make a delicious seafood marinade, either alone or in combination.

A citrus slaw may seem unorthodox, but cabbage is also a very versatile food capable of mixing with a wide variety of flavors, and it adds crunch to the fruit. Take the plunge! It’s delicious.

In order to use the juice of a fresh pineapple, you will need to cut it using a pineapple corer, which removes the flesh in rings and leaves a hollow pineapple filled with juice.

Pineapple and Blood Orange Trout with Slaw

For the fish:

1 whole rainbow trout per person, gutted (They’re frequently sold this way at the fish counter.)
Juice of one pineapple
Juice and zest of one blood orange
Salt to taste
A small dash of cinnamon
Crushed red pepper to taste

Preheat oven to 400 and spray a baking pan with cooking spray. Lay the fish inside. Mix the two juices and pour a small amount into the cavity of each fish, then pour the rest into the pan. Season the cavity of each fish with orange zest, salt, pepper, and just a touch of cinnamon.

Bake about 20 minutes until the fish flakes easily.

For the slaw:

1 fresh pineapple, diced (Reserve the juice for the fish preparation.)
3 blood oranges, peeled and diced
4 oz. (½ bag) pre-shredded coleslaw without dressing
¼ cup diced cilantro (or mint or basil, if you prefer)
Optional: ½ cucumber, diced
Juice of 1 lime
~ 2 tbs. mirin or honey
Dash of cinnamon
Dash of salt

Combine the fruits and vegetables in a large salad bowl. Mix lime juice with mirin, cinnamon, and salt, then pour over the slaw and toss.

Enjoy!