Sounds fancy but it's very easy. This is a nice dinner for two people. Have your fish guy do the deboning of the trout. My husband found this recipe in one of his fishing magazines but it's originally from Lucia's Restaurant in Minneapolis, Minn.
- 20 ounces fresh trout, deboned
- 4 tablespoons sesame seeds
- 1⁄2 cup lemon juice
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 2 tablespoons sesame oil
Ginger Scallion Salad
- 1⁄4 cup very thinly julienned fresh ginger, about 1-inch long
- 1⁄2 cup very thinly julienned scallion, about 1-inch long
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 garlic clove, finely mashed
- 1 pinch sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 tablespoon fresh mint, roughly chopped
- 1 tablespoon cilantro, roughly chopped
- Trout: Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.
- Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.