Flavors of lime and dill play a starring role in this fish dish, combining to create a zingy pan sauce. Crispy fried capers add a perfect crunch.

Preparation

Place capers on a paper towel to drain. Heat vegetable oil in a small sauce pot on medium heat until shimmering. Add the capers and fry until the buds open and the noise subsides. Remove capers from the oil and drain on a paper towel (capers will crisp as they cool). Reserve the frying oil.

Cut 1 lime into wedges, 1 into thin rings and the remaining 2 into supremes.

Season the cavity and skin side of the trout with salt and pepper. Dust the skin side of the trout with flour and layer the lime rings in the cavity (about 3 rings per fish).

Heat a large sauté pan or skillet on medium heat. Add 2–3 tablespoons of the vegetable oil used for frying the capers, and when shimmering add the trout. Cook 3–4 minutes per side, or until golden brown and the trout is cooked through. Arrange trout on a serving platter.

While the trout is cooking, melt butter in a separate sauté pan and add the shallots. Sauté until the shallots begin to caramelize. Add the lime supremes, chopped dill, lime juice and olive oil. Toss to mix the ingredients and season with salt and pepper. Pour sauce over trout, top with fried capers and serve.