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Pan Fried Trout with Spinach and Pine Nuts Recipe

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This recipe for Pan Fried Trout with Spinach and Pine Nuts is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (8 oz) trout fillets
1 ¼ lb baby spinach
1 cup Mesa mixed with yellow cornmeal
3 Tbsp sesame oil with 4 cloves of garlic (sliced thin)
½ stick (1/4 cup) unsalted butter
¼ cup pine nuts, toasted in a 350°oven for 5 to 10 minutes
Directions:
Directions:
Put cornmeal mixture in a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.

Heat 1 Tbsp oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté 1/3 of the spinach at a time. Each time adding another Tbsp of Sesame Oil. Season with Salt.

Wipe skillet with a paper towel, then heat 2 Tbsp butter over moderate heat until foam subsides. Increase heat to medium high and sauté two fillets, skin side down first, turning once until golden brown and just cooked through about 4 minutes. Add 2 more Tbsp butter over moderate heat. Heat until foam subsides. Increase heat to medium high and sauté 2 fillets, skin side down first, turning once until golden brown and just cooked through about 4 minutes.

Arrange spinach on a serving plate; lay fish on top and pour butter over fish, top with pine nuts. Arrange lemon wedges around the plate.

 

 

 

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