Crisp-Skinned Ocean Trout With Linguine

1. 1

   Cook pasta in large saucepan of boiling, salted water according to package directions. Drain.

2. 2

   Meanwhile, heat oil in a large nonstick skillet on medium heat. Shallow-fry sage, capers and onion, separately, for about 2 mins, or until crisp. Set aside.

3. 3

   Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish, skin-side up, for about 5 mins each side, or until crisp both sides and cooked to desired doneness.

4. 4

   Meanwhile, place pasta in a large bowl with lemon juice, chili sauce, garlic and 1/2 each of the sage, capers and onion; toss gently to combine.

5. 5

   Divide pasta mixture among serving plates. Top with fish. Sprinkle with remaining sage, capers and onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.