Pan-Seared Trout With Asian Vinaigrette

Category: Main Dishes | Blog URL: http://getyourgrillon.net/2008/10/30/pan-seared-trout-with-asian-vinaigrette/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

Pan-Seared Trout with Asian Vinaigrette

For the vinaigrette:

1 tablespoon cane sugar

1/2 teaspoon salt

2 teaspoons fresh galangal, chopped

1 1/2 tablespoons Yuzu rice vinegar

1 1/2 tablespoons lite soy sauce

5 tablespoons vegetable oil

1/2 teaspoon crushed red pepper flakes, or more, to taste

For the trout:

4 trout fillets, large enough to serve 1 person each

Salt and fresh ground pepper

2 tablespoons grape seed oil

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/2 pound Crimini mushrooms, quartered

1 pound asparagus, trimmed and cut on the bias in 2-inch lengths

1 small Jicima – peeled & alumette cut

Preparation

Pre heat grill to medium high heat (375 degrees) and place a well-seasoned cast iron skillet over the middle burners. Pat fillets dry and sprinkle both sides with salt and pepper.

Combine sugar, salt, ginger, vinegar and soy sauce in a small jar or bowl. Shake or stir to dissolve the sugar and salt. Add oil and red pepper flakes and shake to blend; shake again before using.

Add a tablespoon of oil and then add 2 of the fillets and sear them on one side. Lift them carefully from the pan and put on a plate in the oven to keep warm.

Add remaining oil, garlic, red pepper flakes, Jicima, mushrooms, and asparagus. Toss often until asparagus has softened and is bright green. Add 2 tablespoons of the vinaigrette and stir to coat the vegetables.

Place vegetables onto 4 plates and place fillets on top and spoon remaining vinaigrette over all.