4 Servings 15 min Cook
1 Medium (4-1/8" long) Scallions
24 Oz Trout
2 Tbsp Pistachio Nuts
1 Fruit (2-7/8" dia) Oranges
1 Tbsp Lemon Juice
3 Tbsp Olive Oil
PREPARATION: Slice scallion.
Chop pistachios or pecans.
Put fish, skin side down, on foil-lined rack of a broiler pan.
Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking.
Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts.
Serve remaining vinaigrette on the side.