Sautéed Trout with Citrus-Olive Relish


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