Fresh Trout With Citrus

4 4 oz. trout fillets, skin on
2 tablespoons olive oil
3 garlic cloves, mashed
1/2 cup white wine
2 slices red onion, 1/4" thick each
juice of 1 lemon
juice of 1 lime
juice of 1 orange
3 tablespoons butter, chilled
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add garlic and saute for two
to three minutes. Add fish, skin-side down, to hot skillet. Cook for three
minutes. Add a little wine to deglaze and steam, then add onion rings and
cover for two minutes. Remove lid, squeeze citrus juices into pan and
saute until meat is cooked, about three minutes more. Transfer trout to
serving plates. Remove pan from heat and whisk in butter to thicken sauce.
Season with salt and pepper. Place fillet on plate and drizzle sauce over
fish. Spoon wild rice pilaf onto plate. Garnish with orange, lemon, or
lime slices or wedges. Serves 2.



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