Thursday, November 10, 2011

Pan-Seared Trout

I have had quite a few mishaps with searing fish but I finally got good results! We used Rainbow Trout this time and it was a success. A lot of restaurants drown their fish in a sauce to get rid of the fishy taste that comes with cooking fish. If you are buying fresh fish from your local supermarket, it should not have this "fishy" taste. Therefore, we love pan searing fish because we enjoy the actual quality of the fish without all the butter sauce added.
4 small filets or 2 large filets of Rainbow Trout
1 Tbsp of olive oil
Salt and pepper
Nonstick Pan

Begin by sprinkling salt and pepper to the "belly" of the fish.
Place 1 tbsp of olive oil into your nonstick pan and place on high heat.
***Allow your pan to heat for at least a few minutes otherwise the fish will not get brown like you want it to while making sure you do not burn the olive oil.
Keep your stove on high heat and place your fish filets in the pan "belly" side down first. Sear until the belly starts to turn a golden brown. This should take no longer than 1.5 minutes.
Flip your filet over and cook the skin for 0.5 minute.
If you are preparing a meal, this should be the last thing you cook since it takes so little time.

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