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Here is a recipe for Sauteed Trout or Tilapia with Citrus-Olive Relish. My crony Michelle is an overwhelming cook and we got this recipe from her site. If we click on the print it will take we there.
Sauteed Trout/Tilapia with Citrus-Olive Relish
2 navel oranges
1 tiny lemon
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1/4 crater pitted immature olives, thinly sliced (I used more)
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 crater extra-virgin olive oil
2 tablespoons red booze vinegar
Salt and creatively belligerent pepper
1 tablespoon olive oil
Four 6-ounce fish fillets, skinned (I used tilapia)
All-purpose flour, for powdering (I seasoned with salt, pepper, red pepper)
Place lemon and orange liking in a bowl. Peel the oranges and lemon. Be certain to mislay all of the pith. Working over a bowl, cut in between the membranes to recover the sections. (I cut the segments in half) Add the olives, parsley, garlic, olive oil and vinegar. Season with salt and peppers and toss gently. In a vast nonstick skillet, feverishness the tablespoon of oil. Season the fish fillets with salt and peppers and dirt with flour. Add the fish to the skillet and cook over tolerably tall feverishness until browned on the bottom, about 2 minutes. Turn the fillets, revoke the feverishness to assuage and cook until only white throughout, about 3 minutes. Transfer the fillets to plates or a platter, ladle the penchant on tip and serve.
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