Tiny New York Kitchen: Pan Seared Trout With Browned Butter & Lime Sauce

Screen Shot 2014-05-18 at 11.08.37 AMBy Victoria Hart Glavin of Tiny New York Kitchen 

INGREDIENTS

Sauce:

  • 1/2 Cup Unsalted Butter
  • 2 Limes
  • 1 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon Kosher Salt

Trout:

  • 4 Boneless Rainbow Trout Fillets (5 to 6 Ounces Each)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Thinly Sliced Limes
  • Olive Oil

To make the sauce: Place butter in a small saucepan. Bring to a boil over a medium heat. Continue to boil, stirring often, until nutty smelling and amber colored. Remove from heat. Using a vegetable peeler, remove lime zest. Add lime zest to browned butter. Juice limes and add lime juice, kosher salt and pepper to browned butter sauce. Cover sauce to keep warm while preparing trout. Just before serving, remove lime zest and throw away.

To make trout: Rinse trout fillets, and pat dry between paper towels, skinside up. Season trout with kosher salt and pepper. Place two slices of lime on top of each trout. Heat a large-size skillet over a medium-high heat. Lightly coat pan with olive oil. Place 2 pieces of trout on skillet, flesh side up. Cook 3 to 4 minutes. Carefully turn over with lime slices coming in direct contact with skillet. Cook 2 more minutes. Transfer to serving platter. Cover loosely with foil to keep warm while you prepare the remaining trout fillets. Drizzle each serving with browned butter and lime sauce. Serves 4

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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