Trout in Orange Dijon Vinegarette

Serves 3

1.5 lbs of skin on trout filets
2 tbsp flour + salt + turmeric + chilli powder + paprika 
1 egg + 1/2 c almond milk

Cut fish into 2 inch sections. Dip into egg mixture and then dredge in flour mixture. Repeat. Fry on coconut oil for 2 min on each side on medium heat. 

Vinegarette + Assembly
2 tbsp lemon juice
1/2 c fresh squeezed orange juice
2 tbsp orange zest
1 tbsp Dijon mustard
1/2 c olive oil
1/2 tsp sugar
Salt to taste

Mix all ingredients above and whisk to a uniform texture/color. And add:

1/2 c chopped cilantro
2 chopped green onions
1 navel orange, sectioned and chopped

Pour over fried hot fish and enjoy.


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