MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI
INGREDIENTS
- 1 Tzatziki Sauce Recipe
- 16-oz baby arugula (or a mix of baby arugula and baby spinach)
- ½ lime, juice of
- Olive oil, keep available for later
- Salt and Pepper, keep available for later
- 1½ tsp ground coriander
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 2½ lb trout fillet (or butterflied trout fillet as in the pictures)
- 2 tbsp unsalted butter
- ½ cup all-purpose flour, more if needed
- Lime wedges, for serving
- Tomato wedges, for serving (optional)
- Sliced red onions, for serving (optional)
INSTRUCTIONS
- Make the Tzatziki (Greek Yogurt Sauce) according to this recipe. Cover and refrigerate for now.
- Make the arugula salad. Place the baby arugula (or arugula and spinach mixture) in a bowl. Add the lime juice, olive oil, and season lightly with salt and pepper. Toss. Set aside.
- Make the spice mix by combining the coriander, garlic powder, sweet paprika in a small bowl.
- Now, pat the trout fillets dry. Sprinkle with salt and black pepper on both sides, then season with the spice mix also on both sides.
- Dredge the trout fillets in the flour, and shake off any excess.
- In a largecast iron skillet, heat the unsalted butter and 2 tbsp olive oil over medium-high heat. Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over). Remove the trout fillets from the pan, then place it on a tray lined with paper towel to absorb any excess oil. Keep warm.
- Arrange the arugula salad on a platter and top with the pan-seared trout. Squeeze a little lime juice on top of the trout.Add tomato wedges and red onions to the platter, if you like.
source:themediterraneandish
