Herb and Citrus Trout

I’m not a meat eater, but I do love fish! Last night, my boyfriend and I bought some fresh trout from Whole Foods. We wanted to make the trout the focus of the dish so we kept the sides very simple (baked potato with rosemary and fresh green beans). Since the trout was the centerpiece of the meal, we wanted it to have great flavor. We decided on herb and citrus flavors for the fish.

First, I heated evoo in a pan on the stove with a tab of butter and fresh, chopped cilantro and pineapple mint from the garden.

Next, I brushed the fish with the evoo mixture, seasoned with salt and pepper and the zest of 1/2 a lime.

I baked the fish at 350 degrees for 15 minutes and finished it off on broil for 5 min. Then, I sprinkled lime juice on the fish.

The fished paired perfectly with blanched green beans. To blanch veggies, you cook them until they are perfectly done and then plunge them into a bath of ice water to instantly stop the cooking process. Season with salt.

We also served the fish with a simple baked potato seasoned with fresh, chopped rosemary, butter and salt. The meal was light and simple, but delicious and very satisfying. A perfect summer meal.

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