Pan-seared Tarragon Trout


Steelhead, also known as ocean trout, is a fine choice for its bright pink color and rich flavor, but any trout can be used.  If you don't want to use wine, replace it with the same amount of chicken broth, vegetable broth, or water. 

What you will need

1 lemon

2 tablespoons all-purpose flour

2 (6-ounce) trout fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon butter

1 garlic clove, minced

1/4 cup dry white wine

1 teaspoon dried tarragon


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