Sauteed Trout With Lime
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4trout, about ½ pound each, cleaned weight
- 2tablespoons milk
- Salt to taste if desired
- Freshly ground pepper to taste
- 4large mushrooms, about ¼ pound
- 2fresh limes
- ¼cup flour
- â…“cup corn, peanut or vegetable oil
- 4tablespoons butter
Preparation
- Step 1
Put the trout in a dish and add the milk, salt and pepper. Turn the fish in the milk to coat well. Set aside.
- Step 2
Cut the mushrooms into thin slices. There should be about two cups.
- Step 3
Peel the limes. Cut the flesh from the white pulpy sections to make wedges. Set aside.
- Step 4
Remove the fish from the milk without patting it dry. Dip the fish in the flour to coat on all sides. Shake off the excess.
- Step 5
Heat the oil in a skillet large enough to hold the fish in one layer. Add the fish and cook over moderately high heat 2 to 3 minutes, or until golden brown on one side. Turn and cook on the second side, basting often, 8 to 10 minutes.
- Step 6
Transfer the fish to a hot serving platter.
- Step 7
Meanwhile, heat one tablespoon of the butter in a skillet and add the mushroom slices. Cook, shaking the skillet and stirring, until mushrooms wilt. Cook until the liquid evaporates. Continue cooking until browned, about three minutes in all.
- Step 8
Arrange the mushroom slices neatly over the trout. Arrange the lime slices symmetrically between the mushroom slices. Sprinkle any accumulated lime juice over the trout.
- Step 9
Heat the remaining three tablespoons butter in a skillet until it melts. Continue cooking until the butter is lightly browned. Pour this over the trout. Sprinkle with parsley and serve.
Private Notes
Cooking Notes
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