Trout With Double Brie Ravioli and Citrus Sauce

OMG! We just finished the most perfect meal. We purchased some double brie ravioli (who could possibly resist) and Don brought up a couple of trout fillets.  Read this and then make it for yourselves.

• 4 oz. trout fillets each person (depends of how many people you are serving)
• pkg. of double brie ravioli (halved)
• 1/4 cup butter
• 3 tbsp. orange concentrate, thawed
• 2 tbsp. whipping cream
• 1 generous tsp. grated lime peel
• 1 tbsp. lime juice

Season the trout with Lemon pepper seasoning, salt and pepper. Cook the trout with olive oil for 2 1/2 minutes each side. Remove from the heat and tent.

Bring a large pot of water to the boil, add as many ravioli as you will consume and cook according to the instructions.

In a small saucepan, put all the ingredients – Brie, butter, orange concentrate, whipping cream, lime peel and juice  and cook over medium heat until well combined.

Put the cooked ravioli into the saucepan with the sauce and stir to cover. Plate the trout fillet and along side that place about 10 mini ravioli with some sauce.

This is mind boggling scrumptious.