Rainbow trout is a mild-flavored freshwater fish that is divinely cooked in this recipe, courtesy of Food & Wine magazine.  A simple sauté in grapeseed oil makes the trout skin super crispy and the fish flaky, and the preserved lemon vinaigrette has just the right amount of tartness that the fish needs.  A lovely vinaigrette made from combining apple cider vinegar, fresh lemon juice, parsley, shallots, pungent fish sauce, a touch of sugar, and mild-flavored grapeseed oil;  this dish is made even more appealing with a sprig of peppery watercress. Serve this gourmet dish alongside a sauté of greens and a simple wild rice for an unforgettable dinnertime treat.

(To view this recipe, courtesy of Food & Wine magazine, click on the following link: http://www.foodandwine.com/recipes/trout-with-preserved-lemon-vinaigrette)

Tagged: cider vinegar, fish, fish sauce, Food & Wine magazine, grapeseed oil, lemon juice, parsley, preserved lemon, preserved lemon vinaigrette, shallot, trout, watercress