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The Lowcountry Anglers Fishing Club
Fennel-Crusted Trout With Lemon-Ginger Vinaigrette
4 servings
45 min
20 min prep
| 1/2 |
cup finely chopped fresh fennel bulbs |
| 3 |
tablespoons white wine vinegar |
| 1 |
tablespoon minced shallots |
| 1 |
tablespoon grated fresh ginger |
| 1 |
teaspoon grated lemon peel |
| 1/2 |
teaspoon salt |
| 1/2 |
cup olive oil |
| 1/2 |
cup golden raisins |
| 4 (4-6 ounce ) |
trout fillets , boned, rinsed and patted dry |
| 2 |
tablespoons fennel seeds |
In a bowl, mix fennel, vinegar, shallot, ginger, lemon peel, and salt. Whisk in 1/2 c olive oil until combined, then stir in raisins.
- Brush both sides of trout with oil, then sprinkle with additional salt and the fennel seeds. Set a 12- to 14-inch nonstick frying pan over medium-high heat.
- Pour in about 1/2 tsp olive oil, then wipe pan with a paper towel. Set fillets, skin side down, in pan. Cook, turning once with a spatula, until surface is lightly golden and fish is opaque in center of thickest part, 5 to 6 minutes.
- Transfer each fillet to a plate. Whisk vinaigrette to combine and spoon over the fillets.
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