Pan Seared Trout with Meyer Lemon Salsa Verde
Recipe By Chef John McConnell
Yield: 2, 8oz Trout filets and 1.5 cups salsa verde
INGREDIENTS
(2) 8 oz trout or salmon filets, skin on (scales removed), pin bones removed
1 bunch Parsley, leaves and stems, minced
2 cloves of garlic, minced
Pinch of chili flakes
1 Tbsp. capers, minced
2 tsp. fish sauce
½ cup plus 2 Tbsp. Clif Family Extra Virgin Olive Oil, divided
2 Tbsp. Clif Family Organic Meyer Lemon Marmalade
2 Tbsp. and 1 tsp. lemon juice
1.5 tsp. salt
DIRECTIONS:
Using a food processor, chop parsley, garlic, and capers. Scrap into a small mixing bowl and fold in the Meyer Lemon Marmalade and chili flakes. Whisk in the fish sauce, lemon juice and olive oil. Add salt to taste.
Preheat oven to 500 degrees F.
Using a paper towel, blot the skin of fish filets for excess moisture. Season fish with salt. Over a medium flame, pre-heat a cast iron skillet with 2 Tbsp. olive oil. When hot, add the trout filets, skin side down and begin to crisp skin for about 1 minute. Transfer skillet with filets to the oven and cook for about 5 minutes, or until the flesh appears opaque. Remove from the pan and allow to rest 5 minutes. Plate skin side up and dollop the salsa verde on top. Garnish with a grilled lemon.
Suggested Wine Pairings:
