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Pan-Fried Trout with Peanuts and Lime

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  1. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  2. Four 8-ounce trout fillets
  3. Salt
  4. Cayenne pepper
  5. 1 small head Bibb lettuce, finely shredded
  6. Freshly ground black pepper
  7. 1 tablespoon unsalted butter
  8. 3/4 cup dry-roasted peanuts
  9. 1/2 cup fresh lime juice
  10. 3 tablespoons plus 1 teaspoon mustard seeds
  1. In a large skillet, heat 1/4 cup of the olive oil until shimmering. Season the trout fillets with salt and a dash of cayenne. Add the fillets to the skillet, skin side down, and cook over moderate heat for 6 minutes. Cover the skillet and cook the fillets about 6 minutes longer, until just opaque throughout. Transfer to a platter and keep warm.
  2. Add the lettuce to the skillet and stir-fry over high heat until wilted, about 30 seconds. Season with salt and black pepper. Spoon the lettuce over the trout and keep warm.
  3. Add the butter and the remaining 1 tablespoon of olive oil to the skillet. Add the peanuts and cook over moderately high heat, stirring constantly, until golden, about 3 minutes. Stir in the lime juice and mustard seeds, season with salt and black pepper and cook for 15 seconds. Spoon the peanuts over the fillets and serve at once.