- 1 ½ tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp all-natural garlic powder (or 1 to 2 teaspoon garlic paste)
- 1 ½ lb trout fillet (or butterflied trout fillet as in the pictures)
- Salt and Pepper
- All-purpose flour for coating (no more than ½ cup)
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- Lime wedges, for serving
- Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- In a large cast iron skillet,
heat about 3 to 4 tablespoon olive oil over medium-high heat until
shimmering but not smoking (see note). 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 fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- Transfer to serving platter and finish with a squeeze of fresh lime juice.
Cook's Tip for searing: to be sure the oil olive oil is
just at the right temperature for cooking before you add the fish,
watch the bottom of the pan while it is heating. Once you see wave-like
ripples, the oil has reached its desired temperature. If you're still
not sure, throw a pinch of flour in the pan and wait for it to bubble a
little (don't wait until the oil is bubbling too much or smoking).
Recipe courtesy of The Mediterranean Dish
https://www.themediterraneandish.com/mediterranean...
