Pan-Seared Tarragon Trout

Yum is the perfect word to start this blog. The trout were steelhead, also known as ocean trout, and were a lovely pink color looking a lot like salmon which we love.

The trout part of dinner started by zesting and juicing a lemon. The trout fillets were seasoned with salt and pepper and dredged with flour. The seasoned fillets were cooked in a bit of butter in a nonstick skillet until done and removed and set aside. Some minced garlic went in to the same skillet to cook briefly and the pan was deglazed with white wine. When the wine was almost gone, some dried tarragon and the reserved lemon juice and zest went in. The sauce was spooned over the fish on the plate.

This was served with fig, carrot, and ginger Rice Pilaf. In a nonstick skillet in a little olive oil, some matchstick cut carrots, minced fresh ginger and minced garlic were sauteed until brown. Some small quartered, dried figs went in for a couple of minutes. Off heat, some cooked brown rice was stirred in and served immediately.

The flavors of both recipes went together beautifully.