Sauteed Trout Fillets with a Pumpkin Seed Crust

1. 1

   In a medium skillet, heat 1 tablespoon of the oil.

2. 2

   Add the garlic and cook over moderately high heat until fragrant, about 30 seconds.

3. 3

   Add the wine and boil until reduced by half, about 1 minute.

4. 4

   Add the chicken stock and boil until reduced by half again, about 1 minute.

5. 5

   Remove the skillet from the heat and whisk in the cold butter, 1 tablespoon at a time.

6. 6

   In another medium skillet, heat 3 tablespoons of the oil.

7. 7

   Add the shiitake caps and cook over moderate heat, stirring occasionally, until browned, about 5 minutes.

8. 8

   Stir in the sesame seeds and cook, stirring frequently, until lightly browned, about 1 minute.

9. 9

   Season the shiitake with salt and pepper and remove the skillet from the heat.

10. 10

    On a plate, toss the pumpkin seeds with 1/2 teaspoon of salt and the cayenne.

11. 11

    Press the boned side of the trout fillets into the pumpkin seeds to coat.

12. 12

    In a large nonstick skillet, heat the remaining 2 tablespoons of oil.

13. 13

    Add the trout fillets, crusted side down, and cook over moderately high heat until browned, about 2 minutes.

14. 14

    Turn the fillets and cook until the fish is just white throughout and the skin is crisp, about 3 minutes.

15. 15

    Transfer the fillets to plates.

16. 16

    Add the scallions, tomato, cilantro and lime juice to the sauce and rewarm over moderately high heat, stirring; do not let it boil.

17. 17

    Spoon the sauteed shiitake and the sauce over the trout and serve.

* Per serving · 4 servings · Values may vary.