Rating: 4 stars
4083 Ratings
  • 5 star values: 0
  • 4 star values: 4083
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,083 Ratings
Scott Ehrlich
April 2002

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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