Sautéed Trout with Citrus-Olive Relish


  • 2 tablespoon(s) chopped parsley
  • 1 teaspoon(s) minced garlic
  • 2 tablespoon(s) red wine vinegar
  • Salt and freshly ground pepper
  • All-purpose flour
  • 2 navel oranges
  • 0.25 cup(s) pitted green olives
  • + 6 more ingredients
    • 1 small lemon
    • 0.25 cup(s) extra-virgin olive oil
    • 1 tablespoon(s) vegetable oil
    • 0.5 teaspoon(s) finely grated lemon zest
    • 1 teaspoon(s) finely grated orange zest
    • 4 6-ounce trout fillets

Using a sharp knife, peel the bitter white pith from the oranges and lemon; be sure to remove all of the pith. Working over a bowl, cut in between the membranes to release the sections. Add the grated orange and lemon zests, olives, parsley, garlic, olive oil and vinegar. Season with salt and pep...

View full recipe at Food & Wine


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