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Tiny Kitch Dish: Orange Zest Trout

February 12, 2010

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

Serves 2

2 Trout fillets
One orange
Olive Oil

  1. Sprinkle some olive oil and some tarragon in your marinating dish.
  2. Rub each slice of trout (skin side up) in the olive oil.  Then flip it over so it rests on its skin.
  3. Zest the orange over the fillets.  (To do this, if you don’t have a zester, use the smallest setting on your cheese grater.)
  4. Juice orange and pour juice over trout.
  5. Jiggle the bowl around to make sure the trout is evenly covered with juice.  Sprinkle more tarragon (don’t be shy) and some salt.
  6. 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:

  1. In a large skillet, heat 2T olive oil on medium-high heat.
  2. 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.
  3. Reduce heat to low.
  4. Add 2T water to your marinade dish, swirl around, then pour all the leftover liquid into the frying pan with the trout.
  5. 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!

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