- 1 tablespoon lime juice
- 1/2 teaspoon grated lime zest
- 1 1/8 teaspoons salt
- Fresh-ground black pepper
- 1/2 cup olive oil
- 3 tablespoons cooking oil, plus more if needed
- 8 trout fillets (about 2 pounds in all)
How to make this recipe
In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Heat the oven to 200°. Cover a baking sheet with paper towels.
In a large nonstick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon 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. 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. Serve, skin-side up, surrounded by the lime dressing.
Fish Alternatives The acidity of the lime juice in the dressing pairs well with a wide range of fish. Try sautéed or grilled kingfish, mackerel, or porgy fillets.
Variation: Crisp Lime Brook Trout with Fresh Herbs: Add 2 tablespoons chopped fresh cilantro, parsley, or chives to the dressing.
The tart lime and crisp fish call for a white wine with good acidity. A California or New Zealand Sauvignon Blanc will be good here.