Pan Seared Rainbow Trout with a Crispy Skin
2 pound rainbow trout fillets, scaled, cut into 4 ounce pieces
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
2 teaspoons black pepper
Rub fillets with olive oil, season with salt and pepper. Let marinate at room temperature for 30 minutes.
Heat heavy skillet on high. Pat dry fillets with paper towel. Add 2 pieces at a time, skin side down, Cook about 2 to 3 minutes unti lskin is crispy. Flip to other side, cook another 2 to 3 minutes. Serve skin side up.
Serves 4 as a main course or 8 as an appetizer. Enjoy!