Fishermen and non-fisherman alike will love transforming fresh-out-of-the-water rainbow trout into a delicious pan-fried dinner for six. Trout is especially good to cook because you don't need to scale or skin it. BTW: If you aren't up for catching your own, buy from your local fishmonger and ask to have the fish cleaned, keeping the heads and tails intact.
The Ingredients:
Serves 6- 5 oranges
- 1 cup flour
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 6 rainbow trout (¾ lb. each), cleaned
- 1 bunch mint, 18 whole leaves set aside, remaining leaves chopped
- olive oil for frying
- 3 tbsp. capers, rinsed and thoroughly dried
- 1 ½ cups dry white wine
- 3 tbsp. cold unsalted butter, cut into chunks
prepping the fish Preheat oven to 200°. Slice 3 of the oranges (with rind on) into ¼" rounds. In a large resealable plastic bag, combine all but 2 tablespoons of the flour with the salt and pepper. Add 2 fish at a time into the bag and shake until well coated; transfer to a large, rimmed baking sheet. Repeat with remaining fish. Stuff the cavity of each fish with 2 or 3 orange slices and 3 whole mint leaves.
cooking the fish Juice remaining 2 oranges; reserve juice. Heat
3 tablespoons olive oil in a large nonstick frying pan over medium-high heat. Add fish and cook until golden brown, about 3 or 4 minutes on each side. Transfer to another large rimmed baking sheet, and place on the center rack of the oven to keep warm. Repeat with remaining fish, adding more oil as needed. Toss the capers with the reserved 2 tablespoons flour, shaking off excess flour. Add 1 tablespoon oil to the frying pan, add capers, and cook until slightly crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate. Add wine to the pan, scraping up brown bits with a wooden spoon. Reduce the wine to about ¾ cup. Add the reserved orange juice and the chopped mint. Continue to cook for about 3 to 5 more minutes, until somewhat thick. Turn off heat and add the butter, swirling the pan to melt it. Season to taste with salt and pepper. Transfer fish to a large serving platter, and top with sauce. Garnish with fried capers.
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Pair this dish with a warm asparagus salad.
Get more easy seafood recipes.
