Pan-Fried Trout with Green Onions

1. 1

   Open each trout flat like a book.

2. 2

   Sprinkle generously with salt and pepper.

3. 3

   Dust trout with flour and shake off excess.

4. 4

   Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat.

5. 5

   Add 1 trout and saute until coating is crisp and trout is just opaque in center about 2 minutes per side.

6. 6

   transfer trout to plate and tent with foil to keep warm.

7. 7

   Repeat with remaining 1/2 tablespoon oil and trout.

8. 8

   Wipe out skillet with paper towels.

9. 9

   Set aside 2 tablespoons green onions.

10. 10

    Add remaining green onions, wine and butter to same skillet.

11. 11

    Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes.

12. 12

    Spoon sauce over trout.

13. 13

    Sprinkle trout with reserved 2 tablespoons green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.