Fish with Citrus Zest

This dish is best prepared with a zester. That’s a kitchen tool that peels away the outer layer of the fruit without digging deep into the bitter, white pith. You can also use an ordinary vegetable peeler and carefully peel away the outer colored akin of the lemon, lime and orange.

When browning fish, place the “presentation” side down first. That’s the best looking side, usually the one on the inside of the fish, not the side with the skin. When you flip it over, the pretty side will be up and that’s the side you want your guests to see.

Fish with Citrus Zest


  • 4 6 ounce fish fillets
  • 1 teaspoon Hi Mountain Wild River Trout Seasoning
  • 2 tablespoons olive oil
  • 1 large navel orange
  • 1 large lemon
  • 1 large lime
  • 1/4 cup thinly sliced red onion
  • 1 garlic clove minced
  • 2 - 3 tablespoons butter


  • Season fish with Hi Mountain Wild River Trout Seasoning (or your favorite seasoning).
  • Heat oil in a large skillet over medium high heat.
  • Brown fish on one side and then flip over.
  • Using a zester (see above), peel the zest of the orange, lemon and lime and spread over the fish, Cut each fruit in half and squeeze juice over fish.
  • Add onion and garlic.
  • Cook for a few minutes more and add butter.
  • Remove fish from the pan when just cooked.
  • Stir butter into the sauce until melted.
  • Spoon sauce over fish.

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