Sauteed Trout With Lime Food

SAUTEED TROUT WITH LEMON CHIVE BUTTER

Steps:

• Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
• Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
• BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

SAUTEED TROUT WITH LIME

Steps:

• Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
• Cut the mushrooms into thin slices. There should be about two cups.
• Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
• Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
• Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
• Transfer the fish to a hot serving platter.
• Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
• Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
• Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.

TROUT WITH LIME & THYME

Steps:

• In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
• Allow to marinate in the refrigerator at least 2 hours.
• When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

SAUTEED SKATE WITH INDIAN LIME PICKLE

Steps:

• Start by making the lime pickle puree. Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
• Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit. Blanch the chard in salted boiling water until very tender, remove and shock in very cold water. Remove from water and squeeze the cooked chard until most of the water is removed.
• In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent. Add the pickled ramps and Swiss chard and heat. While stirring the chard, add the lime pickle puree and lemon zest. Cream the ingredients together and season with salt and pepper.
• To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan. Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
• To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns. Add the tomato, salt and pepper. Finish with lemon juice.
• Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil. Place a flat weighted object or your hands on the fish until it?s flat. Adjust heat to a medium-low and cook until the skate is three-quarters cooked. Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
• Plating: Place some Swiss chard in the center of the plate. Place skate on the chard and, alternating skate and chard, layer in a high pile. Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.

GARLIC-LIME MARINATED TROUT

Steps:

• In a large shallow dish, stir together the marinade ingredients. Add the fish, turning several times to coat. Cover and refrigerate for 15 minutes to 1 hour.
• Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on medium high or preheat the broiler.
• Transfer the fish with the flesh side up to a large plate, discarding the marinade. Sprinkle the flesh side of the fish with the salt. Using your fingertips, gently press the salt so it adheres to the fish.
• If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork. If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork. Serve with the lime wedges to squeeze over the fish.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 7.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 66mg
• Sodium: 132mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 24g
• Calcium: 49mg
• Potassium: 409mg
• Dietary Exchanges
• 3 lean meat

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.