Pan Fried Rainbow Trout
By: Anonymous
Published: Saturday, March 6, 2010 - 1:49am

Ingredients




4 Rainbow trout - (abt 12 oz ea) whole, and
butterflied, skin on, bones removed
(ask your fish dealer to do this for you)
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons Olive oil
2 tablespoons Butter
1/2 pint Cherry tomatoes washed, cut
inch through the center  two
2 tablespoons Chopped fresh tarragon

Preparation

1 Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin-side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. 2 As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns. 3 This recipe yields 4 servings.