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1
In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Heat the oven to 200u00b0. Cover a baking sheet with paper towels.
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2
In a large nonstick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer. Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary. Serve, skin-side up, surrounded by the lime dressing.
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3
Fish Alternatives: The acidity of the lime juice in the dressing pairs well with a wide range of fish. Try sauteed or grilled kingfish, mackerel, or porgy fillets.
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4
Variation
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5
Crisp Lime Brook Trout with Fresh Herbs
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6
Add 2 tablespoons chopped fresh cilantro, parsley, or chives to the dressing.
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7
Wine Recommendation: The tart lime and crisp fish call for a white wine with good acidity. A California or New Zealand sauvignon blanc will be good here.
