Tiny Kitch Dish: Orange Zest Trout
Last week I whipped up this inexpensive and healthy dinner that was quite tasty! I was quite pleased with how it turned out. Additionally, it was easy and quick to make. Great for an after-work meal.
I think it’s best served with a salad of light greens (including radicchio and arugula) tossed with shaved Parmesan, avocado, orange slices, olive oil, and a light citrus vinegar.
Orange Zest Trout
2 Trout fillets
- Sprinkle some olive oil and some tarragon in your marinating dish.
- Rub each slice of trout (skin side up) in the olive oil. Then flip it over so it rests on its skin.
- Zest the orange over the fillets. (To do this, if you don’t have a zester, use the smallest setting on your cheese grater.)
- Juice orange and pour juice over trout.
- Jiggle the bowl around to make sure the trout is evenly covered with juice. Sprinkle more tarragon (don’t be shy) and some salt.
- Let sit for a while. 30 minutes? An hour? If sitting for less than an hour, let sit at room temperature, not in fridge.
To cook the trout:
- In a large skillet, heat 2T olive oil on medium-high heat.
- Once oil is hot, and evenly distributed over bottom of pan, drop each piece of trout (skin-side up) into the pan. It should sizzle. Majorly. Flip over after 45 seconds and sear the skin side as well.
- Reduce heat to low.
- Add 2T water to your marinade dish, swirl around, then pour all the leftover liquid into the frying pan with the trout.
- Cover, and let steam on low for 2 minutes or until the filets are just cooked. Do not over cook!
Hope you enjoy! Let me know what you think if you try the recipe!