Sauteed Trout With Orange Recipes

Steps:

• Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
• Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
• BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

Steps:

• Heat oven broiler.
• Place trout fillets skin side down in a single layer in an ovenproof skillet or pan.
• Scatter green onions over trout; season with salt and pepper to taste.
• Pour in orange juice and vermouth; sprinkle with dill.
• Heat over high heat to a boil.
• Transfer skillet to broiler; cook until fish is opaque and firm to the touch, about 5 minutes.
• Meanwhile, heat oil in a large skillet over medium heat; add shallot and garlic.
• Cook until softened, about 2 minutes.
• Add spinach, salt and pepper to taste.
• Toss spinach with tongs until wilted and heated through, about 3 minutes.
• Remove fish to two serving plates.
• Taste sauce; reduce briefly over high heat if sauce is watery; adjust seasoning as desired.
• Drizzle sauce around trout and spinach.

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Steps:

• In a large skillet, heat oil over medium-high. Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down, and cook until fish is golden brown and releases easily from skillet, about 5 minutes. Gently flip and cook until opaque throughout, about 2 minutes. Transfer to a plate. Add escarole, orange zest, and olives to skillet. Cook, stirring constantly, until escarole wilts, about 2 minutes. Add orange juice and toss to coat. Serve alongside trout.

Steps:

• Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
• Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
• Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
• To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.