Sautéed Trout with Citrus-Olive Relish


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

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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