trout + lime butter sauce
Fried fish is a Friday staple in the South, but its not the healthiest, so I came up with this lighter version. I used trout fillets because they were the most fresh at the fish monger that day, but feel free to use a skinless flounder or red snapper for equally delicious results.
Trout + Lime Butter Sauce
4 trout fillets, skin on, about 6 oz. each
Sea salt and freshly ground black pepper, to taste
4 Tbsp. olive oil
6 Tbsp. organic butter
1 lime, washed and thinly sliced
1 tsp. capers, rinsed and drained
Heat a 10-inch non-stick frying pan over medium heat.
Check the fish for pin bones by slowly running your fingers up and down each fillet. Then, season the fillets with salt and pepper to taste.
When the frying pan is hot, add 2 Tbsp. olive oil and place two fillets skin side down in the pan and cook until the skin is crisp, approximately 3-4 minutes. Flip the fillets and cook until the fillets are a light golden brown or slightly firm to touch, about 3 minutes. Remove the cooked fillets from the pan and repeat the process with the other fillets. Keep the cooked fillets warm on a cookie sheet in a low 200 degree oven.
Lime Butter Sauce
This step goes quickly, so have everything ready to go. Melt the butter over medium-low heat in the same pan you cooked the fillets loosening any bits left in the pan. Squeeze the juice from a couple of lime slices into the butter, then toss four lime slices into the pan along with the capers. Gently swirl the butter sauce in the pan.
Remove the fillets from the oven and divide onto four plates, then drizzle lime butter sauce over each fillet and top each with a slice of lime and sprinkle a few capers on each plate. Serves 4.
Photo: Zavvi Rodaine.com
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