Pan Fried Rainbow Trout

Ingredients

• •pepper
• •2 tablespoons butter
• •½ pint cherry tomatoes
• •2 tablespoons tarragon
• •2 tablespoons olive oil
• •4 rainbow trout
• •salt
• •1 inch inch through the center two
• •1 inch through the center two

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Method

From foodista.com — read the original

1. 1Wash the trout in cold water and pat dry to remove any tiny stray bones.
2. 2Season 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.
3. 3Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side.
4. 4Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly.
5. 5As 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.
6. 6Serve immediately with fiddlehead ferns. This recipe yields 4 servings.