Saturday, July 20, 2013

Pan Seared Rainbow Trout

It's funny, I think this week is the "your ingredients won't work out so you get to use your brain muscles to come up with a new menu" week. Yes, I know. That's a long ass name. But back story. I was prepared to cook duck. A colleague of Brett's had given him a frozen duck. And it was in a couple plastic bags, so I didn't look at it until I had dethawed it and discovered....wild ducks are enormously different than domesticated ducks. For one, this had no fat on it. None. And it kept bleeding EVERYWHERE. I'm talkin blood blood Carrie-esque blood scene. I only after discovered that wild ducks should be brined in order to get rid of the blood.

Oh and did I mention we were having a guest for dinner?


So off to Whole Foods! And I decided that with the clock running down I needed something that would be quick. Also it is about 1 million degrees outside so I didn't want to play too much with fire.

I looked over the coolers filled with fish. Salmon? No. I do it all the time. Crab? Holy crap $45/container!?! No. $6 for softshell crabs? NO. But wedged in between are some awesome lookin rainbow trout fillets. Why not? Reminds me of my youth, catching rainbow trout near my grandparents' cabin with a creek running right near by.

But what to do with it? Well. Simple preparation is the best. And maybe a dill yogurt-ish sauce? Sure. Let's go! I paired it with the honeydew and fig salad and a crisp arugula salad and a lemon vinaigrette. And it was awesome. I actually think that this is the best prepared fish I have ever done. And the best part? SO EASY! So I hope you can do this and enjoy.

1 lb rainbow trout fillets
1 T cracked black pepper
1 T dried thyme
3 lemons
1 container fromage blanc or nonfat greek yogurt
1 bunch of dill
6 T butter

Season the fillets with the black pepper and the dried thyme.

Let sit for at least 15 minutes. Meanwhile combine the juice of the lemons, the container of fromage blanc, dill and some cracked black pepper. Combine well and put into the fridge.

In a sautee pan, heat up 2 T of butter over medium high heat.

Once the butter has melted and is hot, add the fish skin down. Cook for 3-5 minutes.

Keep shaking the pan around and scoop some of the hot butter on top of the fillet. After 3-5 minutes, flip onto the flesh side for about a minute (or less) and remove from the pan. Add another 2 T of butter and do the same process for each fillet.


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