Sautéed Trout with Citrus-Olive Relish


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

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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