I find lemon zest a bit boring. It’s peak citrus season now, so it’s a great time to experiment. For this trout, I went with mandarin and rosemary. Trust me, grapefruit and thyme would also be delicious.
- fresh trout
- 1 tangerine
- 2-3 sprigs of rosemary
- sea salt
- olive oil
Wash the mandarin thoroughly. Using a knife, carefully remove the zest, avoiding the white part underneath — it tends to be bitter. Cut the zest into small cubes. Strip the rosemary leaves off the stems. Mix the zest and rosemary with sea salt and olive oil.
Rub this mixture thoroughly over and inside the fish. Leave some of the zest and rosemary inside the belly — it will infuse the fish from within.
You can choose your preferred cooking method. I oil a grill pan and cook the trout for 8–10 minutes on each side. You can also bake it in the oven for 15–25 minutes, depending on the size of the fish.
Don’t forget to place some zest and rosemary on top — browned mandarin and rosemary leaves go perfectly with the crispy skin.
Wash the mandarin thoroughly. Using a knife, carefully remove the zest, avoiding the white part underneath — it tends to be bitter. Cut the zest into small cubes. Strip the rosemary leaves off the stems. Mix the zest and rosemary with sea salt and olive oil.
Rub this mixture thoroughly over and inside the fish. Leave some of the zest and rosemary inside the belly — it will infuse the fish from within.
You can choose your preferred cooking method. I oil a grill pan and cook the trout for 8–10 minutes on each side. You can also bake it in the oven for 15–25 minutes, depending on the size of the fish.
Don’t forget to place some zest and rosemary on top — browned mandarin and rosemary leaves go perfectly with the crispy skin.
