Mediterranean Pan Seared Trout with Tzatziki
1 ½ lb trout fillet
1 ½ tsp ground corriander
1 tsp sweet paprika
1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
Salt and Pepper to taste
All-purpose flour for coating (no more than ½ cup)
Extra virgin olive oil
Lime wedges (for serving)
¾ English cucumber, partially peeled (striped) and sliced
1 tsp kosher salt, divided
4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
1 tsp white vinegar
1 tbsp Greek Extra Virgin Olive Oil
2 cups Greek yogurt
¼ tsp ground white pepper
Creamy Greek Tztaziki Sauce
Mix the coriander, paprika, and garlic powder in a small mixing bowl.
Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking. Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
Transfer to serving platter and finish with a squeeze of fresh lime juice.
Prep the cucumber. In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining ½ tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
Recipe by Suzy via Mediterranean Dish