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Source: Food and Wine Quick from Scratch

Crisp Lime Brook Trout
The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
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1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 1/8 teaspoons salt
fresh ground black pepper
1/2 cup olive oil
3 tablespoons cooking oil, plus more if needed
8 trout fillets, (about two pounds in all)




In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Heat the oven to 200 F. Cover a baking sheet with paper towels.

In a large nonstick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3 minutes. Turn and cook until just done, about 1 minute longer. Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary. Serve, skin-side up, surrounded by the lime dressing.


Wine Recommendation: The tart lime and crisp fish call for a white wine with good acidity. A California or New Zealand sauvignon blanc will be good here.


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