Simple And Delicious Fish 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

» 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

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