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Crispy Skin Sea Trout
Crispy Skin Sea Trout taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Sea trout
4 7-8 oz Portions of sea trout (can also use salmon)
Salt and pepper – to taste
1 T Blended oil
4 King trumpet mushrooms – sliced lengthwise
Olive oil – as needed
1 lb Baby beets
1 C Balsamic vinegar
1 C Sugar
1 oz Salt
Butter
Yuzu kosho vinaigrette
2 oz Yuzu kosho (Japanese seasoning paste made from fermented chili pepper and yuzu peel; available at Japanese grocery stores like Mitsua)
Juice of 1 large orange
1 T Rice wine vinegar
1 t Sugar
3 â
Directions:
- Season both sides of fish with salt and pepper. Add oil to a large non stick pan and heat to medium high. Place fish skin side down and sear. Pan should not be so hot it burns fish and not so cold that the fish steams. Once skin is golden brown, carefully flip over and place in 350 degree F oven for 4 â
