Crisp Lime Brook Trout

Ingredients

• 3 tablespoons cooking oil plus more if needed
• 4 servings fresh-ground pepper black
• 1 tablespoon juice of lime 
• 0.5 teaspoon lime zest grated
• 0.5 cup olive oil 
• 1.1 teaspoons salt 
• 8 fillet trout ( 2 pounds in all)

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk

Directions

1. In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper.
2. Add the olive oil slowly, whisking.
3. Heat the oven to 20
4. Cover a baking sheet with paper towels.
5. In a large nonstick frying pan, heat the cooking oil over moderately high heat.
6. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer.
7. Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets.
8. Add more oil between batches if necessary.
9. Serve, skin-side up, surrounded by the lime dressing.
10. Fish Alternatives: The acidity of the lime juice in the dressing pairs well with a wide range of fish. Try sauted or grilled kingfish, mackerel, or porgy fillets.
11. Variation
12. Crisp Lime Brook Trout with Fresh Herbs
13. Add 2 tablespoons chopped fresh cilantro, parsley, or chives to the dressing.
14. Wine Recommendation: The tart lime and crisp fish call for a white wine with good acidity. A California or New Zealand sauvignon blanc will be good here.