Sauteed Trout with Lime Chili Butter Recipe

Ingredients

• an ounce for ounce basis, Trout packs quite the nutritional punch: One 3 ounce
• 6 tablespoons unsalted butter, softened
• 6 anchovy fillets, minced
• 1 fresh red chile, minced
• 1 1/2 teaspoons finely grated lemon zest
• Salt and freshly ground pepper
• 3 cups soft, fresh, coarsely ground brioche
• bread crumbs
• 4 large skinless trout fillets (8 ounces
• each)
• Vegetable oil, for frying
• Lemon wedges, for serving
• Preheat the oven
• to 325°. In a bowl, blend the butter, anchovies, chile, shallot and
• lemon zest and season with salt and pepper.
• In a large,
• shallow bowl, beat the eggs. Put the bread crumbs in another
• large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg,
• letting the excess drip off. Dredge the trout in the bread crumbs,
• pressing to help them adhere.
• Set a plate lined
• with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch
• of oil until
• shimmering. Add 2 of the trout fillets and cook over moderately
• high heat, turning once, until browned and crisp, 1-1/2 to 2 minutes per side; reduce the heat
• to moderate if the fillets
• brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in
• the oven. Using a
• slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to
View Full Recipe at CHEWING THE FAT