October 12, 2011
By In-Fisherman
Print Recipe
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
ยป 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
ยป 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