Pan-Seared Trout with Tarragon-Garlic Sauce
Steelhead trout is the official fish of Washington State. And this recipe is a great representation of traditional Pacific Northwest cuisine. It's quite easy to make and is a quick dish that's great for busy days. (293 cal/serv)
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2 Tbspall-purpose flour
2 (6-oz)trout fillets
1/4 tsplemon pepper (or black pepper)
1 Tbspunsalted butter
1 clovegarlic, minced
1/4 cdry white wine
1 tspdried tarragon
How to Make Pan-Seared Trout with Tarragon-Garlic Sauce
- Zest and juice the lemon, reserving 1/4 teaspoon of the zest and 1 teaspoon of the juice. Also, if desired, reserve 2 lemon slices for garnish - optional.
- Blend together the flour, salt and lemon pepper. Place the fillets in the flour to even coat, turn and coat the other side with the seasoned flour.
- Melt the butter in a large skillet over medium heat. Add the fish to the melted butter and cook for 2 to 3 minutes, turn and cook the other side another 2 to 3 minutes or until the fish flakes easily when lightly pierced with a fork. Transfer fish to serving plates and cover with foil to keep warm.
- Add garlic to the skillet and sauté for 1 minute. Add the wine and cook the sauce until reduced and almost evaporated, deglazing the pan by scraping up browned bits. Stir in the tarragon and the reserved 1/4 tsp lemon zest and 1 tsp lemon juice.
- Spoon sauce over each fillet. Garnish with lemon slice, and serve immediately.