Pan-Seared Trout with Herbs |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
4 teaspoon(s) red wine vinegar |
1 teaspoon(s) canola oil |
4 (4- to 5-oz.) trout fillets, skin on |
2 tablespoon(s) flour |
1 tablespoon(s) chopped fresh tarragon |
1 tablespoon(s) chopped fresh dill |
1 lemon, cut into wedges |
Directions:
1. In a small bowl whisk together vinegar and oil; brush on the flesh side of fillets. Place flour in a shallow dish. Place fillets in flour, pressing to coat.
2. Place a large nonstick skillet over medium-high heat. Add fillets, flesh side down; cook 2 minutes. Remove pan from heat. Coat skin side of fillets with nonstick cooking spray, and turn fillets skin side down. Return skillet to heat and cook 2 minutes or until fish flakes easily with a fork. Sprinkle with tarragon and dill, and serve with lemon wedges.
|
|