experiencelifemag.com Print › | Back › Sesame-Crusted Trout With Ginger Scallion Salad Serves two From Cooking Freshwater Fish April 2008 Fish 1/2 cup lemon juice 4 tbs. sesame seeds Two 8- to 10-ounce fresh trout, butterflied Salt and pepper 2 tbs. butter 2 tbs. dark sesame oil Dip each trout into the lemon juice. Season with salt and pepper, and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottomed sauté pan, heat the butter and oil until the foam subsides. Place the trout sesame-side down in the pan. Lower the heat to medium and cook about 5 to 8 minutes; flip, and cook another 5 to 8 minutes. Ginger Scallion Salad 1/4 cup fresh ginger thinly julienned, about 1-inch long 1/2 cup scallion thinly julienned, about 1-inch long 1 tbs. soy sauce 1 tbs. dark sesame oil 1 clove garlic, finely mashed Pinch of sugar 1 tsp. red pepper flakes 1 tbs. orange juice 1 tbs. orange zest 1 tbs. fresh mint, roughly chopped 1 tbs. fresh cilantro, roughly chopped Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout. Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

Sesame-Crusted Trout With Ginger Scallion Salad

Serves two

Fish
1/2 cup lemon juice
4 tbs. sesame seeds
Two 8- to 10-ounce fresh trout, butterflied
Salt and pepper
2 tbs. butter
2 tbs. dark sesame oil

Dip each trout into the lemon juice. Season with salt and pepper, and then dredge the skinless side in the sesame seeds to coat well.

In a heavy-bottomed sauté pan, heat the butter and oil until the foam subsides. Place the trout sesame-side down in the pan.

Lower the heat to medium and cook about 5 to 8 minutes; flip, and cook another 5 to 8 minutes.

Ginger Scallion Salad
1/4 cup fresh ginger thinly julienned, about 1-inch long
1/2 cup scallion thinly julienned, about 1-inch long
1 tbs. soy sauce
1 tbs. dark sesame oil
1 clove garlic, finely mashed
Pinch of sugar
1 tsp. red pepper flakes
1 tbs. orange juice
1 tbs. orange zest
1 tbs. fresh mint, roughly chopped
1 tbs. fresh cilantro, roughly chopped

Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.

Recipe excerpted from Cooking Freshwater Fish: 50 Contemporary Approaches to Classic Recipes by Chef Lucia Watson (In-Fisherman, 2006).

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