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1 − 1 1/3−pound trout, boned, cut in half lengthwise yellow cornmeal salt and pepper to taste 1 medium orange 3 tablespoons chopped fresh mint 2 tablespoons olive oil 2/3...





1 − 1 1/3−pound trout, boned, cut in half lengthwise

yellow cornmeal

salt and pepper to taste

1 medium orange

3 tablespoons chopped fresh mint

2 tablespoons olive oil

2/3 cup chopped red onion

2 tablespoons white wine vinegar

Grate 1 teaspoon peel from orange. Cut off remaining peel and discard.

Cut orange into 1/2−inch pieces. Mix orange pieces, peel and mint in

small bowl. Heat 1/2 tablespoon oil in heavy large skillet over medium

heat. Add onion, then vinegar. Toss until just heated through, about

1 minute. Add onion mixture to orange mixture (do not clean skillet).

Season relish with salt and pepper.

Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium−high

heat. Add fish and saute until crisp outside and just opaque in center,

about 4 minutes per side. Transfer fish to plates; top with relish.

 

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