Thursday, May 6, 2010

Trout with Herbs

Trout is a perfect dish for spring. It's light, tasty and usually super cheap, especially if you can find brook trout. Plus, you can use whatever herbs are currently going to waste in the fridge. I've been seeing whole trout at Fairway lately. Have someone at the fish counter fillet it for you if, like me, your fish butchering skills are not exactly professional.

Trout with Herbs
Adapted from Cooking Light

4 6-ounce trout fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon oil -olive or canola
1 1/2 cups mixed fresh herbs (any combo of chopped fresh chives, tarragon, parsley, dill, oregano, cilantro)
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Score skin side of fish. Sprinkle fish with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet. Add fish, skin side down, to pan; cook 4 minutes or until skin is crisp and fish flakes easily when tested with a fork.

Combine herbs, juice, and 1/8 teaspoon salt in a medium bowl; toss gently to coat. Serve salad over fish.

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