Ingredients:

  • 4 (6 oz) coral trout fillets, skin-on (170g each)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, chopped (15g)
  • 1/4 cup fresh cilantro, chopped (10g)
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons or 30ml)
  • Zest of 1 orange
  • Juice of 1 orange (about 2 tablespoons or 30ml)
  • 1 small garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt, to taste

Instructions:

  1. In a mixing bowl, combine chopped parsley, cilantro, lemon zest, lemon juice, orange zest, orange juice, minced garlic, and red pepper flakes (if using). Whisk together until well combined. Season with salt to taste and refrigerate for about 10 minutes to meld flavors.
  2. Pat the coral trout fillets dry with a paper towel and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  3. Once the oil is hot (just shimmering), carefully place the fillets in the skillet, skin-side down. Cook for about 4-5 minutes, or until the skin is crispy and golden brown. Use tongs to gently press down on the fillets for even cooking.
  4. Flip the fillets and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Transfer the cooked coral trout to a serving plate and drizzle with the prepared citrus herb sauce. Garnish with additional herbs if desired.