Sautéed Trout with Citrus-Olive Relish


  • 1 teaspoon(s) finely grated orange zest
  • 2 tablespoon(s) red wine vinegar
  • 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
  • + 6 more ingredients
    • 0.5 teaspoon(s) finely grated lemon zest
    • 1 tablespoon(s) vegetable oil
    • 2 tablespoon(s) chopped parsley
    • 4 6-ounce trout fillets
    • All-purpose flour
    • 2 navel oranges

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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