Pan Fried Trout With Green Peppercorn Sauce

Recipe Ingredients

2		Trout - (8 to 12 oz ea) - with or without
		The heads or tails
		Salt - to taste
1/2 cup	31g / 1.1oz	Flour - more if needed
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Dry white wine
1/4 cup	59ml	Freshly-squeezed lemon juice
1 tablespoon	15ml	Green peppercorns - (to 2 tbspns)
		(in brine or freeze-dried and
		Reconstituted)

Recipe Instructions

Seafood Alternatives: rockfish, catfish fillet, cod

Rinse the trout, pat dry with paper towels and lightly salt inside and out. Put the flour on a plate and dredge the trout in it, patting to remove the excess.

In a skillet large enough to hold the fish, heat the olive oil over medium heat. When hot, add the trout and cook until nicely browned, 3 to 5 minutes, on one side. Turn the fish and continue cooking intil the fish is just opaque through the thickest part, 3 to 5 minutes longer. Transfer the fish to a plate and cover with foil to keep warm.

Drain excess oil from skillet and add the wine, lemon juice and peppercorns. Stir with a fork or whisk, scraping up bits of the fish and floury residue. Cook the sauce until slightly reduced, about 2 to 3 minutes. Spoon the sauce over the fish and serve immediately.

This recipe yields 2 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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