| Pan-Fried Rainbow Trout |
From "DIY Cooking"
episode COK-116F |
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Recipe copyright Michael Lomonaco, 1998, all rights reserved. Ingredients: 4 rainbow trout, about 12 oz. each, whole and butterflied, skin on and bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper, to taste
2 Tbs. olive oil
2 Tbs. butter
1/2 pint cherry tomatoes, washed and halved
2 Tbs. chopped fresh tarragon Preparation: Wash rainbow trout in cold water and pat dry to remove any tiny stray bones. Season trout with salt and freshly ground pepper to taste. Heat 2 tablespoons olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula. Cook for an additional 2 to 3 minutes, or until fully cooked -- but be careful of overcooking, as the fish are thin and cook quickly. As the trout are finishing, add butter to the pan and allow to bubble before adding cherry tomatoes. Cook for 2 minutes, the add chopped fresh tarragon and remove from the heat. Serve immediately with fiddlehead ferns. Servings: 4 Website resources for Salmon: Crispy Potato-Wrapped Salmon with Mustard Sauce and Wilted Spinach from Food TV.com Pan-Seared Salmon with Sour Cream and Dill from Food TV.com Seared Salmon or Pan-Fried Snapper with Saute Vegetables and a Drizzle of Lemon-Butter Sauce from Food TV.com Rainbow Trout with Lemon, Capers, and Brown Butter from Food TV.com Pan-Fried Trout from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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