25 minutes
Serves 5
Ingredients:
2 pounds rainbow trout fillets, skin on
6 Tbsp. butter
1/4 cup diced shallots
2 Tbsp. lime juice
1/2 cup orange juice
1/2 tsp. sea salt
1/4 tsp. black pepper
Make Dinner:
Melt butter in a large skillet over medium heat. Add shallots and sauté 5 minutes until shallots begin to soften. Place fish atop shallots and drizzle with lime and orange juices. Sprinkle with salt and pepper. Simmer fish in juices 6-7 minutes per side until cooked through. Serve with seasonal vegetables topped with pan juices.
Pan Fried Summer Squash
2 Tbsp. coconut oil
2 zucchini
2 yellow squash
2 Tbsp. orange juice
1 tsp. sea salt
Heat coconut in a large skillet over medium high heat. Add squash. Drizzle with orange juice and sprinkle with sea salt. Sauté 10 minutes, stirring often, until squash is just softened and beginning to brown.