Pan Seared Trout With Browned Butter & Lime Sauce

Pan Seared Trout With Browned Butter & Lime Sauce

INGREDIENTS

Sauce:

1/2 Cup Unsalted Butter

2 Limes

1 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Kosher Salt

Trout:

4 Boneless Rainbow Trout Fillets (5 to 6 Ounces Each)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Thinly Sliced Limes

Olive Oil

To make the sauce: Place butter in a small saucepan. Bring to a boil over a medium heat. Continue to boil, stirring often, until nutty smelling and amber colored. Remove from heat. Using a vegetable peeler, remove lime zest. Add lime zest to browned butter. Juice limes and add lime juice, kosher salt and pepper to browned butter sauce. Cover sauce to keep warm while preparing trout. Just before serving, remove lime zest and throw away.

To make trout: Rinse trout fillets, and pat dry between paper towels, skin side up. Season trout with kosher salt and pepper. Place two slices of lime on top of each trout. Heat a large-size skillet over a medium-high heat. Lightly coat pan with olive oil. Place 2 pieces of trout on skillet, flesh side up. Cook 3 to 4 minutes. Carefully turn over with lime slices coming in direct contact with skillet. Cook 2 more minutes. Transfer to serving platter. Cover loosely with foil to keep warm while you prepare the remaining trout fillets. Drizzle each serving with browned butter and lime sauce. Serves 4

© Victoria Hart Glavin