Cooked some wonderful trout last night. Pretty simple, really. (recipe below) Served with fresh spinach sauted in a little olive oil with chopped garlic and new potatoes roasted with garlic, fresh rosemary and a splash of olive oil.Seared Rainbow Trout
2 10-ounce trout filets
salt and pepper
1/4 cup all-purpose flour
canola oil (or olive oil, but I was out of everything but extra-virgin–not good for frying)
1 tablespoon butter, melted
2 tablespoons capers, drained
juice of 1 lemon
1 shallot, chopped (optional)
chopped fresh herbs (I used about a tablespoon each fresh flat-leaf parsley and fresh chives)
Place trout, skin side down, in a shallow dish. Season trout with salt and pepper. Sprinkle lightly with flour (you’ll shake much of the flour off before cooking).
Heat a cast-iron skillet over medium heat. Add approximately 1 tablespoon oil to skillet and place fish into skillet, skin side up.
Meanwhile, combine remaining ingredients (butter through fresh herbs) in a small bowl.
Cook trout for approximately 4 minutes on medium to medium high. Turn, placing skin side down. Top of trout should be a golden brown. Add butter sauce to skillet, pouring some over trout and some around. Turn heat down to medium-low and cook for approximately 5 minutes. Serve immediately.
