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Pan-Fried Trout with Guacamole |
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Serves: 4
Print this Recipe
(Trucha con Guacamole)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Farm-raised trout are available as skinned, boneless fillets in most quality fish markets in the United States, making this dish easy and affordable year round. We had an excellent trout prepared like this in Guadalajara. Tiny red potatoes accompanied the trout. As an alternative, the trout can be served chilled as a first course.
Classic Guacamole
4 (8- to 10-ounce) trout fillets
1/2 teaspoon salt, or to taste
4 tablespoons olive oil
2 tomatoes, cut into wedges
1 lime, cut into wedges
1. Prepare the guacamole, cover tightly and refrigerate until ready to serve. Season the trout with salt.
2. In a large nonstick skillet, heat the oil over medium heat until it shimmers. Cook the trout fillets 3 to 4 minutes per side or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Serve the fish on individual serving plates with some guacamole spooned on top. Garnish with wedges of tomato and lime. Pass remaining guacamole at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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