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Trout with Citrus
When you have fresh trout fillets, you don't have to do much to make them good! Here, we roll the fillets in Gator Wing Batter and pan fry in a little olive oil. 3 butter sauces with citrus for lagniappe. To find Gator Wing Batter in stores, look here for locations: www.CreativeCajunCooking.com
fresh trout fillets
1 pkg Gator Wing Batter
olive oil
Sauces:
butter
lemon halves
lime halves
sliced almonds, toasted
drained capers
sea salt
Heat a large skillet over medium heat. Dredge damp fish fillets in Gator Wing Batter. Add enough olive oil to cover the bottom of the skillet. Add the coated fillets to the skillet, making sure not to crowd the pan. Fry on each side, turning only once. Fry just until fish is cooked through. Drain on paper towels and serve with one of the following citrus sauces.
Lemon Butter Caper Sauce:
In a small skillet on low heat, gently melt 2 tbs butter. Add a good squeeze of lemon, being careful not to drop seeds in the pan (I used a mesh strainer).
Add in the capers. When warmed through, serve over fish.
Almond sauce:
In a small skillet on low heat, gently melt 2 tbs butter. Add a good squeeze of lemon, being careful not to drop seeds in the pan (I used a mesh strainer).
Add in the toasted almonds. When warmed through, serve over fish.
For the Sea Salt & Lime sauce:
In a small skillet on low heat, gently melt 2 tbs butter. Add a good squeeze of lime, being careful not to drop seeds in the pan (I used a mesh strainer).
Add in a pinch of sea salt. When warmed through, serve over fish.