Sauteed Trout with Lime
Submitted by skystne
Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis is classic French-style pan-fried trout with a few elegant touches. The fillets get dipped in milk first, then dredged in flour. That milk dip helps the flour stick and creates a thin, crisp coating that turns beautifully golden in the skillet.
The real magic happens after the fish comes out. Sliced mushrooms go into a hot pan until they release their liquid, brown, and turn silky. Those get arranged over the trout along with fresh lime wedges. Then the butter gets cooked in that same mushroom pan until it turns nutty and brown, and you pour it right over everything.
That brown butter with the lime juice is what pulls the whole dish together. Bright, rich, and savory all at once.
Pro Tips
- Don’t pat the fish dry after the milk soak. The moisture helps the flour adhere and creates a better crust.
- Cook the trout in a single layer with space between pieces. Crowding steams the fish instead of searing it.
- Watch the brown butter closely. It goes from golden to burnt in seconds. Pull it off the heat when it smells nutty and looks amber.
Variations
- Substitute lemon for lime if you prefer a more traditional approach.
- Use sole or flounder in place of trout for a milder, more delicate fish.
- Add a handful of capers to the brown butter for a briny, punchy finish.
Ingredients
Directions
Put the fish in a shallow dish and add the milk.
Turn the fish to coat on both sides.
Set aside.
Peel the lime.
Cut the flesh from the white pulpy sections to make wedges.
Set aside.
Remove the fish from the milk without patting dry.
Dip the fish in the flour to coat on all sides.
Shake off any excess flour.
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 other side, basting often, about 8 to 10 min.
Transfer the fish to a warm serving platter and keep hot.
Heat 1 tablespoon of butter in another skillet and add the mushrooms.
Cook, shaking the skillet and stirring, until the mushrooms are soft.
Continue cooking until the liquid evaporates and the mushrooms are browned, about 3 min.
Arrange the mushrooms neatly over the trout.
Arrange the lime wedges symmetrically between the mushroom slices.
Sprinkle any accumulated lime juice over the trout.
Heat the remaing butter in the skillet in which you cooked the mushrooms.
Continue cooking untilo the butter is lightly brown.
Pour this over the trout.
Sprinkle with parsley.
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