Food & Cooking Recipes Ingredients Seafood Recipes Trout with Escarole, Orange, and Olives 2.7 (29) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Servings: 1 A pan-fried rainbow trout fillet is paired with sauteed escarole, orange juice and zest, and green olives for a quick solo dinner. The best part? It's a one-pot meal so cleanup will be a breeze. 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 ¼ teaspoon grated orange zest, plus 2 tablespoons orange juice 4 green olives, pitted and coarsely chopped Directions In a large skillet, heat oil over medium-high. Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate. Add escarole, orange zest, and olives to skillet. Cook, stirring constantly, until escarole wilts, about 2 minutes. Add orange juice and toss to coat. Serve alongside trout. Cook's Notes Farmed rainbow trout is a good source of omega-3s. Escarole is high in folate and vitamin A. Rate it Print