Name: Crisp Lime Brook Trout
Yield: 4
Ingredients: 1 tbsp. lime juice -; 1/2 tsp. grated lime zest -; 1 tsp. salt -; Fresh-ground black pepper -; 1/2 c. olive oil -; 3 tbsp. Cooking oil -; 8 trout fillets (about 2 pounds in all) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Crisp Lime Brook Trout

1. 1 tbsp. lime juice -

2. 1/2 tsp. grated lime zest -

3. 1 tsp. salt -

4. Fresh-ground black pepper -

5. 1/2 c. olive oil -

6. 3 tbsp. Cooking oil -

7. 8 trout fillets (about 2 pounds in all) -

How to cook deliciously - Crisp Lime Brook Trout

1. Stage

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°F. Cover a baking sheet with paper towels.

2. Stage

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.

3. Stage

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.

4. Stage

Variation: Crisp Lime Brook Trout with Fresh Herbs: Add 2 tablespoons chopped fresh cilantro, parsley, or chives to the dressing.

5. Stage

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.