Ingredients: 1 fresh trout fillet sea salt white freshly ground pepper Colavita olive oil Lemon Infused olive oil
Procedure: 1.Pat the trout dry with paper towels. Place salt and pepper in the palm of your hand, mix, and, using your thumb and finger, sprinkle evenly on both sides of the fish. 2.Heat non-stick sauté pan on high for approximately 30 seconds. Test the temperature of the pan with a drop of water. If the water jumps around, you know the pan is hot enough. Another temperature gauge: place your hand three inches above the pan. If you feel the heat, the pan is hot enough. Add enough of Colavita olive oil to coat the pan with approximately 1/16th inch of oil. Lower heat to medium high. 3.Lay the fish flesh side down in the hot pan perpendicular to the body carefully to avoid spattering hot oil on yourself. The tail side should be the last to drop into the pan. Allow the flesh to lightly brown, which takes about 45 – 60 seconds. Using a wide turner flip the fish and cook the other side for approximately for 1½ minutes. 4.Place on dinner plate flesh side up. Drizzle with one tablespoon or less of Skyhawk Lemon Oil (my favorite is from California, (www.skyhawkoliveoil.com) or a high quality lemon infused olive oil. Garnish with a little chervil, Italian or curly parsley on the side.