Fish & Seafood Dishes

Crisp Lime Brook Trout

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  • 1 Tbsp lime juice
  • 1/2 tsp grated lime zest
  • 1-1/8 tsp salt
  • Fresh ground black pepper
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp cooking oil, plus more if needed
  • 8 trout filets, 2 lbs in total


  1. Heat the oven to 200°F. In a small bowl, whisk together the lime juice, lime zest, 1/8 tsp. of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Cover a baking sheet with paper towels.
  2. In a large non-stick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 tsp. salt and 1/2 tsp. 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.
  3. 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.
  4. Serve, skin-side up, surrounded by the lime dressing.


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