Yield
4

How to Make It

Step 1

In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Heat the oven to 200°. Cover a baking sheet with paper towels.

Step 2

In a large nonstick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer. Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary. Serve, skin-side up, surrounded by the lime dressing.

Step 3

Fish Alternatives: The acidity of the lime juice in the dressing pairs well with a wide range of fish. Try sautéed or grilled kingfish, mackerel, or porgy fillets.

Step 4

Variation

Step 5

Crisp Lime Brook Trout with Fresh Herbs

Step 6

Add 2 tablespoons chopped fresh cilantro, parsley, or chives to the dressing.

Step 7

Wine Recommendation: The tart lime and crisp fish call for a white wine with good acidity. A California or New Zealand sauvignon blanc will be good here.

Quick From Scratch Fish & Shellfish

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