Serves 4
For this recipe, you will need:
2 limes
Four 4-ounce boneless trout fillets
To taste salt
To taste ground black pepper
2 teaspoons heavy cream
About 1/2 cup all-purpose flour
1 tablespoon vegetable oil
5 tablespoons unsalted butter, divided
1 green onion, thinly sliced
1 tablespoon capers, rinsed, drained, and roughly chopped
1 cup peeled, seeded, diced tomato, cut into 1/8-inch dice
1/4 cup minced chives
1 tablespoon minced flat-leaf parsley
Directions:
1. Cut off and discard both ends of a lime and place it on a cutting board, cut side down. With a chef knife, slice off the peel and pith, retaining the curvature of the lime as you shave off the peel in strips. Cradle the peeled lime in one hand as you cut out the sections of fruit from between the membranes. Repeat with the second lime. Cut the lime sections into 1/8-inch dice and set aside.
2. Season the fish with salt and pepper. Brush the fish with the cream. Place the flour on a sheet of waxed paper and dredge the fish in the flour. Dust off all excess flour.
3. Heat the oil in a 10- or 12-inch non-stick sauté pan over medium heat. When the oil is hot, add the fish and sauté for 1 minute. Do not crowd the fillets; you may have to cook the fish in batches, depending on the size of the pan. Turn the fish, add 3 tablespoons of the butter, and continue cooking until the butter foams and the fillets are golden brown. Transfer the fish to a warm platter and keep warm.
4. Add the green onion and capers to the pan and cook 30 seconds.
5. Add the remaining 2 tablespoons butter and the reserved diced limes and cook 1 minute.
6. Add the tomato and cook 30 seconds or just until hot. Season to taste with salt and pepper.
7. Arrange the four fish fillets in a fan shape on the platter, cover them with the pan sauce, and sprinkle with chives and parsley.
For this recipe, you will need:
Directions:
1. Cut off and discard both ends of a lime and place it on a cutting board, cut side down. With a chef knife, slice off the peel and pith, retaining the curvature of the lime as you shave off the peel in strips. Cradle the peeled lime in one hand as you cut out the sections of fruit from between the membranes. Repeat with the second lime. Cut the lime sections into 1/8-inch dice and set aside.
2. Season the fish with salt and pepper. Brush the fish with the cream. Place the flour on a sheet of waxed paper and dredge the fish in the flour. Dust off all excess flour.
3. Heat the oil in a 10- or 12-inch non-stick sauté pan over medium heat. When the oil is hot, add the fish and sauté for 1 minute. Do not crowd the fillets; you may have to cook the fish in batches, depending on the size of the pan. Turn the fish, add 3 tablespoons of the butter, and continue cooking until the butter foams and the fillets are golden brown. Transfer the fish to a warm platter and keep warm.
4. Add the green onion and capers to the pan and cook 30 seconds.
5. Add the remaining 2 tablespoons butter and the reserved diced limes and cook 1 minute.
6. Add the tomato and cook 30 seconds or just until hot. Season to taste with salt and pepper.
7. Arrange the four fish fillets in a fan shape on the platter, cover them with the pan sauce, and sprinkle with chives and parsley.
