Using a fine grater, remove the zest from two oranges (or take 1 tablespoon of dry zest). Combine orange peel, sugar, salt, and pepper. Mix everything thoroughly.
Spread the trout steaks with the prepared mixture. Place the marinated fish on a wire rack or wire mesh and refrigerate for an hour. Then remove the steaks, rinse under running water, and dry.
Preheat a grill pan. (Grilled steaks are delicious.) You can drizzle oil over the pan, but you don’t have to. Put the fish in a preheated pan. If the pan is small, it is best to fry the steaks one at a time. Turn on the oven to preheat.
Fry the trout steak for 2-3 minutes on one side. Then gently turn over to the other side and fry for another 2-3 minutes. To prevent the thin pieces of the steak from falling apart, you can chop them off with a toothpick.
Transfer the fish to a mold (you can make a tin of foil or use disposable aluminum baking tins). Pour the fat released during frying over the steaks. Bake trout steaks in a preheated oven for 8-10 minutes at a temperature of 200-210 degrees.
Prepare sour cream sauce for fish. To do this, wash the dill and chop finely. Mix sour cream, dill, horseradish, salt to taste. Squeeze out the orange juice (you can use apple cider vinegar instead of juice, then the sauce will be sour). Stir the sour cream sauce with herbs.
Serve trout steak with sour cream sauce and orange slice. Trout is a fatty fish. Serve fresh vegetables with the steak. Boiled rice is also suitable, but in this case, it is better to divide one steak into two servings. Enjoy your meal!
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