Pan-Fried Trout With Bacon

By á-170456

Ingredients

• 4 bacon slices
• 5 tablespoons butter
• 2 trout - (8 to 10 oz ea) boned
• Salt to taste
• Freshly-ground black pepper to taste
• All-purpose flour as needed
• 1 cup thinly-sliced green onions
• 2 tablespoons fresh lemon juice
• 4 teaspoons drained capers
• 2 teaspoons chopped fresh tarragon

Details

Servings 2

Preparation

Step 1

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon.

Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh-side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates.

Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper.

Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

This recipe yields 2 servings; can be doubled.