Sautéed Trout with Citrus-Olive Relish


  • 1 teaspoon(s) finely grated orange zest
  • 2 tablespoon(s) chopped parsley
  • 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
  • + 6 more ingredients
    • 1 teaspoon(s) minced garlic
    • 0.5 teaspoon(s) finely grated lemon zest
    • All-purpose flour
    • 2 navel oranges
    • 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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