Yogadad World

Tonight's dinner came from The Lee Bros. Simple Fresh Southern cookbook. This was our first recipe from their book and it was a resounding success. We paired the fish with a glass of Sutter Home Gewurtztraminer, which nicely balanced the acid from the lemon. Normally I'm not a big fan of wines made from this grape, but for our meal tonight it worked quite well. The trout were frozen and came from the Lansing City Market. Serves two. From start to finish this took about an hour. The book says 20 minutes, but that's very, very optimistic.

Ingredients:
2 Tbl all-purpose flour
1 1/4 tsp kosher salt
1/2 tsp freshly ground pepper
2 trout fillets (6-8 oz each)
4 Tbl unsalted butter (1/2 stick)
1 large lemon segmented
2 slices bread, toasted, crusts cut off, cut into fine dice
1/2 mixed fresh herbs such a dill, mint, & parsley
2 Tbl good tasting extra-virgin olive oil
1 tsp white vinegar

In a small bow mix flour, salt & pepper. Sprinkle over both sides of the trout fillets.

Melt the butter in a medium saute pan, cast-iron preferred, over medium heat until the froth begins to subside. Place the fillets in the skillet, skin side down and cook until the skin is crispy, about 5 minutes. You'll see the sides of the fillet begin to turn brown when it's done. Turn over and cook for about 3 minutes

While the fish is cooking, toss the lemon segments, diced toast, and herbs in a bowl. Dress with the olive oil & vinegar, and set aside.

When the fillets are completely cooked, place the lemon-herb mixture on each plate, lay a fillet, skin side up, over it and serve immediately.

The fish was very tasty, and we rate this recipe a keeper. We thought we'd need a side dish so cooked up a bunch of jasmine rice, which was unneeded. The bread, lemon, and herb concoction was all we needed to accompany the fish. The rice was schlepped off to the refrigerator, to await another day. We have plans for it later this week.