Sauteed Trout with Lime Chili Butter Recipe by Monte

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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