Trucha al Ajillo (Garlic Trout)

Ingredients

• 2 Trout fillets
• 6 cloves Garlic (minced)
• 3 tablespoons Olive oil
• 1/4 cup White wine
• 1 tablespoon Lemon juice
• 2 tablespoons Parsley (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the 2 Trout fillets dry with paper towels. Season both sides of the fillets with the 1/2 teaspoon Salt and the 1/4 teaspoon Black pepper.
2. 2Place a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the 3 tablespoons Olive oil and let it heat for 1 minute until it shimmers.
3. 3Carefully place the seasoned 2 Trout fillets into the hot skillet. Cook for 3 to 4 minutes per side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
4. 4Remove the cooked 2 Trout fillets from the skillet and place them on a clean plate. Tent loosely with foil to keep warm.
5. 5Add the 6 cloves minced Garlic to the same skillet. Cook for 30 to 60 seconds, stirring constantly, until the garlic is fragrant but not browned.
6. 6Pour the 1/4 cup White wine and the 1 tablespoon Lemon juice into the skillet with the garlic. Increase the heat to medium-high (190.6°C / 190°C) and bring the liquid to a simmer. Let it simmer for 2 to 3 minutes, allowing the sauce to reduce slightly.
7. 7Stir the 2 tablespoons chopped Parsley into the simmering sauce.
8. 8Pour the warm garlic sauce from the skillet over the 2 Trout fillets. Serve immediately.

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