Crisp Lime Brook Trout
The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin. Plus: More Fish Recipes and Tips
Recipe Summary test
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.