Salmon trout fillets with pink pepper and lime, a fish recipe to try!

Salmon trout fillets with pink pepper and lime are a great way to combine taste, health and savings.

Trout is a lean, digestible and cheap fish, and this recipe made with salmon trout fillets with pink pepper and lime is a pleasant and original way to amaze your guests. It seems like a difficult dish, but in truth it will take very little and without the slightest effort : in the end you will bring to the table a second course of sophisticated and gourmet fish that will amaze everyone.

Ready to cook? Let's go!

Preparation of salmon trout fillets with pink pepper and lime

1. To prepare the salmon trout fillets with pink pepper and lime, buy the fish already cleaned in fillets.
2. Clean the garlic cloves, leave them whole and brown them in extra virgin olive oil in a pan large enough to comfortably hold the fish.
3. Then add the trout fillets, remove the garlic cloves and cook them delicately
4. About halfway through cooking , add the white wine and let it evaporate by momentarily raising the flame.
5. Meanwhile wash the parsley, cut a lime in half and the second lime into slices.
6. Add the salt and, once cooked, place the fillets on a flat plate, squeeze a lime and distribute the juice over the fillets .
7. Season with a pinch of salt, put the pink pepper and then plenty of fresh parsley leaves to cover the fish.
8. Complete this tasty dish of salmon trout fillets with pink pepper and lime by distributing a slice of lime next to each fillet and serve.

The trout fillets cooked in this way are tasty, spicy and very fresh, thanks to the pink pepper and lime juice. Bring to the table and enjoy your meal!

Read also

Trout en papillote: for a simple and tasty fish dish!

storage

We recommend consuming the fish fillets at the moment, alternatively you can keep them in the fridge for a maximum of 1 day , well covered in transparent film or in a special container with a lid. We do not recommend freezing in the freezer.

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