Trout Amandine With Creamy Spinach
Evan and Sarah Rich, the husband-and-wife chef team behind Rich Table in San Francisco, rethink the New Orleans classic trout amandine to make it lighter and fresher. They keep the skin on the trout fillets and top the dish with arugula or sorrel (when in season). On the side, they serve creamed spinach simmered in almond milk. Slideshow: More Seafood RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.