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Pan-Fried Trout Filets

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By Hugh Carpenter and Teri Sandison

Posted July 23rd, 2007

This article is reprinted with permission from Fast Fish (Fast Books), by Hugh Carpenter, (2005, Ten Speed Press)

Fast Fish (Fast Books)

Servings:	4
Author Notes:	Every dish in these pages is ultra quick and easy to prepare and uses easy to find ingredients. Despite their speedy preparation, the flavors of the finished dishes are outstanding, due in no small part to the fact that fish almost always tastes better when cooked for short amounts of time.
Ingredients:	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 (8 to 12 ounce) whole trout, filleted (skin on) 1/4 cup extra virgin olive oil 1/4 cup unsalted butter 4 lemon wedges
Instructions:	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 sauté 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 sauté 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.