Sesame Crusted Trout With Ginger Scallion Salad - cooking recipe

Ingredients

20 ounces fresh trout, deboned
4 tablespoons sesame seeds
1/2 cup lemon juice
salt, to taste
pepper, to taste
2 tablespoons butter
2 tablespoons sesame oil
Ginger Scallion Salad
1/4 cup very thinly julienned fresh ginger, about 1-inch long
1/2 cup very thinly julienned scallion, about 1-inch long
1 tablespoon soy sauce
1 tablespoon sesame oil
1 garlic clove, finely mashed
1 pinch sugar
1 teaspoon red pepper flakes
1 tablespoon orange juice
1 tablespoon orange zest
1 tablespoon of fresh mint, roughly chopped
1 tablespoon cilantro, roughly chopped

Preparation

Trout: Rinse each trout under cold water and pat dry. Dip each into the lemon juice and then dredge the skinless side in the sesame seeds to coat well. In a heavy-bottom, large saute pan, heat the butter and oil until the foam subsides. Place the trout skin-side-up in the pan. Season with salt and pepper. Lower the heat to medium and cook about 5-8 minutes; flip, and cook another 5-8 minutes, or until the flesh is pinkish white and flaky.
Ginger Scallion Salad: Combine all ingredients and taste for seasoning, adjusting if necessary. Pile a little of the salad on top of each trout.