After revealing the vast quantities of things we consumed over the holidays (and keep in mind, those were just the highlights), I’m happy to kick the year off with fish! For some reason, I was craving fish for a change (like red meat, fish hasn’t been at the top of list the last 5 months, but I’m happy that I can eat it now because it’s so good for us!) We also had some meyer lemons on the tree in the front yard that were crying out to be picked, so Dustin made this delicious dish for us. Red trout fillets are nice and thin so they cook very quickly in a pan, making them perfect for a weeknight dinner. I made some simple rice pilaf, and sautéed zucchini with garlic and chiles to go with it.
Red Trout Fillets with Meyer Lemon
2 red trout fillets
salt & pepper
1 meyer lemon, zested and juiced
splash of orange juice
- Place the trout fillets skin-side down and season with salt & pepper, a little brown sugar, some cayenne, and 1/2 of the lemon zest (reserve the other half for garnish at the end).
- In a small bowl, combine lemon juice, orange juice, and some salt.
- Heat about a TBS. of butter in a large skillet over medium high heat. When hot, add the trout fillets seasoned-side down and cook for 2-3 minutes. Carefully flip and turn heat to high. Pour in the lemon juice/orange juice mixture and cook for a minute or less.
- Transfer trout fillets to plates. Pour the reduced juice over the trout fillets. Garnish with reserved zest. Serve with rice and your favorite veggie.