Trucha al Ajillo (Gluten-Free Garlic Trout)

Ingredients

• 2 6oz Trout fillets
• 6 cloves Garlic
• 3 tablespoons Olive oil
• 0.25 cup White wine
• 1 tablespoon Lemon juice
• 2 tablespoons Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

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

Instructions

1. 1Pat the 2 6oz Trout fillets dry with paper towels. Season both sides of the trout fillets evenly with the 0.5 teaspoon Salt and the 0.25 teaspoon Black pepper.
2. 2Place a 30.48 cm skillet over medium heat. Add the 3 tablespoons Olive oil to the skillet and let it heat until it shimmers, about 1 minute. This is approximately 190°C.
3. 3Carefully place the seasoned trout fillets into the hot skillet. Cook for 3 to 4 minutes on the first side, until the edges are golden brown and the fish flakes easily with a fork. Flip the fillets and cook for another 3 to 4 minutes on the second side, until the internal temperature reaches 63°C.
4. 4Remove the cooked trout fillets from the skillet and place them on a plate. Tent them loosely with foil to keep them warm while you make the sauce.
5. 5Add the 6 cloves Garlic, which have been minced, to the same skillet. Cook the garlic over medium heat, stirring constantly, until it is fragrant and lightly golden, about 1 minute. Be careful not to burn the garlic.
6. 6Pour the 0.25 cup White wine and the 1 tablespoon Lemon juice into the skillet with the garlic. Increase the heat slightly to medium-high and bring the liquid to a simmer. Let it simmer for 2 minutes, allowing the sauce to reduce slightly.
7. 7Remove the skillet from the heat. Stir in the 2 tablespoons Parsley into the garlic sauce.
8. 8Pour the warm garlic sauce from the skillet evenly over the 2 Trout fillets. Serve immediately.

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