Sautéed Trout with Oranges and Dill
By EdieK
Today moist trout is farmed, making the flesh quite pink in colour. Wild trout have a white flesh. Salmon trout are large versions of farmed rainbow trout. Leave their skin on for frying.
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Ingredients
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) butter
- ½ cup (125 mL) cornmeal
- 4 trout fillets, 4 oz (125 g) each
- Salt and freshly ground pepper
- Sauce
- ½ cup (125 mL) orange juice
- ¼ cup (50 mL) dry white wine
- ¼ cup (50 mL) butter
- 2 tbsp (25 mL) chopped fresh dill
Preparation
Step 1
1. Heat oil and butter in skillet on medium heat. Dust fillets with cornmeal. Season well with salt and pepper. Add to pan and cook 3 minutes a side or until golden brown on each side. Remove from skillet, wipe out pan and add orange juice and white wine. Bring to boil, and reduce until syrupy, about 3 to 5 minutes.
2. Turn heat to low and whisk in butter and dill. Place trout on plates and top with sauce.
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