Trout with Lime, Garlic, and Thyme

Yield: 2 servings


2 Trout fillets, about 6-8 ozs each

1 Tbsp Flying Olive Thyme or Garlic Extra Virgin Olive Oil

1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp minced fresh thyme or ½ Tbsp dried thyme

2 cloves garlic, minced

½ tsp freshly ground black pepper

Pinch of Cayenne pepper, if desired

1-2 Tbsp light white wine such as Chardonnay

Zest of one lime (zest, then squeeze for juice)

1 Tbsp of lime juice

Lime slices for garnish, if desired


Wash and pat dry the trout. Set aside. Mix all the ingredients together in a small dish. Divide the marinade between the two fish fillets and gently rub it into the fleshy side of the trout. Place the fish in a zip-lock bag in the refrigerator for about 2 hours.

When you are ready to cook the fish, turn on the broiler to high or grill to medium and let heat. The marinade will stick to the fleshy side of the trout. Cook for about 4-6 minutes, with the fleshy side up, until the fish flakes easily. Adjust the cooking temperature and time depending on the thickness of the fish and the temperature (especially of the grill). Remove from the heat and let sit a minute or two under foil. Serve with slices of fresh lime for garnish

Submitted by Barb L.