Meatless Mondays Trout with Lemon Thyme Sauce and Cilantro Potatoes

Meatless Mondays Trout with Lemon Thyme Sauce and Cilantro Potatoes

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Butterflied trout with a luscious lemon, thyme butter sauce, served with cilantro potatoes (or string beans if you prefer) is the kind of meal you can serve for your next romantic soiree that will keep you both light on your feet.  Enjoying time together over a romantic meal, especially in the heat of summer, is best over lighter dishes otherwise you’ll fall into the dreaded “food coma” and that’s no fun. And best of all, trout cooks in minutes and can be grilled, pan fried or broiled, leaving your plenty of time with your loved one. And if you follow meatless Mondays, heres a quickie to enjoy!

trout

Butterflied Trout with Lemon-Thyme Sauce

  • 2 Butterflied trout
  • Juice of 1/2 lemon
  • 2 tablespoons fresh Thyme leaves
  • salt and pepper to taste
  • Garnish with Thyme leaves

Lemon Thyme Sauce

  • 2 Tbsp butter
  • 1 tsp olive oil
  • 1 Tbsp dried shallots
  • Juice of 1 lemon
  • 2 tablespoons fresh Thyme leaves
  • 1 tsp flour or cornstarch
  • 1 Tbsp hot water

Cilantro Potatoes

  • 5 small potatoes (red, purple, yellow mix), cut in half
  • A pinch of salt
  • 1 Tbsp butter
  • 1 Tbsp sour cream or plain yogurt
  • 2 Tbsp chopped cilantro leaves
  • salt and pepper to taste

 Directions: 

  • Set oven to broil and place a rack on the top level
  • Cook potatoes in water, add a pinch of salt, cooking until a fork easily slides through the center – do not overcook. No one likes mushy potatoes unless you are mashing them. When done add butter, cilantro, sour cream or yogurt, salt and pepper to taste. Cover and set aside.
  • Place trout in a glass baking dish, skin side down. Add lemon juice, salt, pepper and thyme leaves
  • Broil on top rack for 4 to 5 minutes, careful not to overcook. Fish is done when it is opaque, flakey white and his cooked through in its thickest portion.
  • White the fish is cooking, prepare the Lemon Thyme Sauce:
  • Add butter, olive oil and shallots to a small saucepan, cook over low heat until shallots are soft. Add lemon juice and thyme and cook for 3-4 minutes over low heat. Add cornstarch or flour to a small cup with hot water, stir well to blend and pour into lemon sauce, whisking together to blend. Continue cooking over medium heat for a couple of minutes while sauce slightly thickens. Set aside.
  • Place fish on a serving plate and pour the lemon thyme sauce over the fish. Garnish with fresh thyme leaves and lemon zest. Serve with potatoes.