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Ingredients

• 1 cup  apple-cherry-berry juice or cranberry juice
• 1/2 cup  fresh or frozen raspberries or blackberries
• 1/2 cup  fresh apricot quarters or fresh or frozen unsweetened peeled peach slices
• 1/4 cup  canola oil or cooking oil
• 1 tablespoon  walnut or hazelnut oil (optional)
• 2 tablespoons  lemon juice
•   Salt
• 4 8- to 10-ounce  rainbow trout, dressed, boned and butterflied, if you like, or 4 fish fillets, any variety (about 4 ounces each)
•   Canola oil or cooking oil
•   White pepper

Description

The Vinaigrette For This Fish Dinner Has A Sweet, Yet Tart, Flavor. The Sweetness Comes From Fruit Juice, Fresh Berries, And Apricots.

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