Citrus Trout Fillets

Citrus Trout Fillets
  • 4 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 4

    trout fillets

  • sauce:

  • 1 Tbsp.
    (15 mL)

    fresh ginger, minced

  • 1/2 cup
    (125 mL)

    orange juice

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1 Tbsp.
    (15 mL)

    lime zest

  • 1 Tbsp.
    (15 mL)

    lemon zest

  • 1 cup
    (250 mL)

    clementines sections or canned mandarine sections

  • salt and pink peppercorns to taste


In a frying pan, heat the butter.

Cook fish for about 3 minutes on each side. Remove and keep warm.

To frying pan, add remaining ingredients except clementine sections. Stir together and simmer for about 3 minutes.

Add clementine sections for last minute of cooking.

Nap each trout fillet with sauce and serve.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007