Pan-Fried Trout with Green Onions

4.2(45)

If you can't get the whole trout boned, buy four fillets. Steamed baby potatoes and sautéed matchstick size strips of carrot and zucchini are appropriate side dishes; lemon tartlets and tea finish the menu nicely.

by Epicurious·published 2004-08-20

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Servings

Serves 2 can be doubled

Total time

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Calories / serving

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Ingredients (6)

serves

2 whole 11- to 12-ounce trout, bonedtrout
All purpose flourflour
1 tablespoon olive oilolive-oil
3 green onions, choppedscallion
1/2 cup dry white winewhite-wine
1 tablespoon butterbutter

Instructions (2 steps)

01Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté until coating is crisp and trout is just opaque in center about 2 minutes per side. transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
02Wipe out skillet with paper towels. Set aside 2 tablespoons green onions. Add remaining green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout. Sprinkle trout with reserved 2 tablespoons green onions and serve.

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