Rainbow Trout with Citrus Vinaigrette

(Great served over jasmine or white rice


Citrus Vinaigrette:

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1/3 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired

1 ½ tsp finely chopped shallots

1 ½ tsp Dijon mustard

5 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

5 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

Sea salt

White or freshly ground black pepper

Rainbow Trout:

2 rainbow trout, heads removed and cleaned, or 4 fillets

Salts of the Earth Saltverk Icelandic Birch Smoked Sea Salt* (very slightly smoked) or regular sea salt

White or freshly ground black pepper

3/4 cup all-purpose flour

2-3 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil


Citrus Vinaigrette: (Note: you can make the vinaigrette 1-2 days ahead of time and store in the refrigerator until you need it. Also a great salad dressing! BHL)

Add Flying Olive Sicilian Lemon Balsamic Vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add Flying Olive Extra Virgin Olive Oils while the machine is running until emulsified; the vinaigrette should be somewhat thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Set aside.

Season trout fillets lightly with sea salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all the fish, heat the Flying Olive EVOO over med-high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have a skillet that is large enough). Carefully place the trout, meat side down, in the skillet and cook for about 2 minutes or until golden brown. Carefully turn the fish over with a spatula, turn down the heat a bit, and finish cooking on the skin side, about 2 more minutes. With a spatula, remove the trout from the skillet and serve immediately over rice. Drizzle on the citrus vinaigrette.

Submitted by Barb L.

*Available in the Eastgate Store