This trout recipe is simple and yet very elegant. The combination of citrus brings it to a completely superior level. This is one of those dishes that you can have on the table in no time.
The beauty of this particular recipe is that although I used trout you can use any firm flesh fish for this. Even Tilapia would work very nicely with this citrus butter.
Make sure to not omit the lime and orange zest when making this trout recipe. The zest will make your sauce go from meh to OMG I have to share this recipe with the people I care about!
Here is what you are going to need for this wonderful trout recipe:
¼ cup lime juice
¾ cup orange juice
½ tsp. cornstarch
1 tsp. lime zest
1 tsp. orange zest
½ cup butter
2 TBS cilantro
1 fillet fish of preference
Salt/ White Pepper/ Flour
Place the juices in a small saucepan. Place the cornstarch into a little bowl and dissolve it with a little bit of the juices. Add to the pan. Add the zests. Mix constantly until liquid starts to boil and thicken a bit.
Add the butter and stir until melted. Add the cilantro and set aside.
Heat a large skillet until really hot.
Prep your fish by removing all extra bones. Season with salt and white pepper. If the fish has skin, dust a little bit of flour on the skin.
Add some olive oil to the very hot skillet. Place the fish in the skillet, skin side down. Press fish down with a spatula so skin sears and sets. Cook for about 3 minutes. Flip and cook for an extra 3 to 4 minutes.
Serve fish on a platter with the citrus butter. Enjoy!