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Citrus-Honey-Mint Sauce over Trout Fillets
Nb persons: 8
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| Citrus-Honey-Mint Sauce | |
| 3 tablespoons | almond oil |
| 1/4 head | garlic, 2 cloves, minced |
| 3 tablespoons | finely chopped leek, white part only |
| 1 1/2 tablespoon | minced fresh parsley |
| 1 oz | speciality mint tea, 2 cups brewed |
| 6 | lime, 3/4 cup juice |
| 3 | grapefruit , 3/4 cup juice |
| 1/4 cup | honey |
| 1 tablespoon | Dijon mustard |
| 2 | trout , 8 oz fillets |
| 2 tablespoons | canola oil, divided |
| 4 oz | panko |
| 1/4 cup | fresh chives |
| 1/8 cup | almonds, sliced, toasted |
1. For the sauce, heat oil in a medium skillet over medium heat; add garlic, leek, and parsley and sauté for about 2 minutes until softened. Add tea, lime juice, grapefruit juice, and honey; bring to a boil, stirring frequently, then reduce heat. Simmer until sauce reduces by half, about 30 minutes, stirring occasionally. Whisk in mustard. Season to taste with salt and pepper.
2. Brush trout fillets with 1/2 tablespoon canola oil and lightly dust with panko. In a large sauté pan, heat remaining 1 tablespoon canola oil over medium heat. Add fillets and lightly brown until just cooked through, about 3 minutes per side. Arrangelemon rice and fish on a platter. Top with sauce and garnish with chives and toasted almonds.
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