Pan-Fried Trout with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Steamed spinach and parsleyed baby red potatoes round out this seasonal plate. Chocolate cream pie is always in season. Ingredients:
4 bacon slices |
5 tablespoons butter |
2 8- to 10-ounce trout, boned |
all purpose flour |
1 cup thinly sliced green onions |
2 tablespoons fresh lemon juice |
4 teaspoons drained capers |
2 teaspoons chopped fresh tarragon |
Directions:
1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.
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