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Sesame Crusted With Ginger Scallion Salad
By Chef Lucia Watson
This is a simple and delicious recipe that we serve at the restaurant around the beginning of trout season. The salad also is wonderful paired with chicken.
To serve two . . .
Two 8- to 10-oz. fresh trout, deboned
4 tbsp. sesame seeds
1/2 c. lemon juice
Salt and pepper
2 tbsp. butter
2 tbsp. dark sesame oil
» Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottomed sauté pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5 to 8 minutes; flip, and cook another 5 to 8 minutes, or until the flesh is pinkish white and flakey.
Ginger Scallion Salad
1/4 c. very thinly julienned fresh
ginger, about 1 in. long
1/2 c. very thinly julienned
scallion, about 1 in. long
1 tbsp. soy sauce
1 tbsp. dark sesame oil
1 clove garlic, finely mashed
Pinch sugar
1 tsp. red pepper flakes
1 tbsp. orange juice
1 tbsp. orange zest
1 tbsp. fresh mint if available,
roughly chopped
1 tbsp. fresh cilantro,
roughly chopped
» Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.
Simple And Delicious Fish Recipe
