Sautéed Trout with Citrus-Olive Relish


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

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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