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Pan-Fried Trout Filets

Jeni's
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Serves/Makes: 4
Ready in: < 30 minutes

  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced green onions
  • 2 tablespoons toasted white sesame seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 whole trout (8 to 12 ounce size), filleted, with skin on
  • 1/4 cup extra virgin olive oil
  • 1/4 cup unsalted butter
  • 4 lemon wedges

In a bowl, combine the garlic, ginger, basil, green onion, sesame seeds, pepper flakes, and salt and mix well (The rub can be covered and refrigerated for up to 8 hours before using).

Rub the trout filets with the olive oil, and then spread with the rub.

Working in batches or using 2 large saute pans, place the pans over medium-high heat. Add 1 tablespoon of the butter to the pan. When the butter begins to brown, add the trout, skin side up. Pan-fry for 2 minutes, adjusting the heat so the trout is always sizzling in the pan.

Turn the trout over and cook for 2 minutes, until the flesh just begins to flake when prodded with a fork. Transfer the trout, skin side down, to dinner plates.

Return one of the saute pans to the stove over medium-high heat. Add the remaining 2 tablespoons butter and swirl until melted.

Pour the butter over the trout and serve at once, accompanied by lemon wedges.


Recipe Source: cdkitchen.com

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