Cranberry-Crusted Rainbow Trout with Warm Orange Vinaigrette

Cranberry-Crusted Rainbow Trout with Warm Orange Vinaigrette

YIELD: 14 servings

1 1/2 cups dried cranberries
1/4 cup ground ginger
2 Tbsps. granulated garlic
1 Tbsp. salt
1 Tbsp. lemon pepper
2/3 cup honey
14 boneless rainbow trout fillets, 6-oz. ea.

WARM ORANGE VINIAGRETTE:
1 cup leeks, julienned
1 Tbsp. oil (for sautèing)
1/4 cup sugar
2 Tbsps. Riesling
1

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