Pan-Seared Trout with Garlic and Basil

Pan-Seared Trout with Garlic and Basil

Servings: 4

Ingredients:

4 steelhead trout, arctic char, or salmon fillets (or steaks)

3 tablespoons olive oil

3 large garlic cloves, sliced thinly

12 fresh basil leaves, roughly torn

2/3 cup dry white wine

1/2 lemon, cut into wedges

3 ounces fresh spinach leaves

1/4 pound snow peas

Instructions:

Rinse the fillets and pat dry. Season with salt and pepper, then heat a large (12-inch) skillet over medium-high heat with the olive oil. Sear the fillets for a minute on each side.

Scatter the garlic and basil leaves around the fish, turn the heat to low, cover, and continue cooking about five minutes or until the fish is close to cooked through. Turn the fillets midway through cooking.

Remove the fish and keep warm. Add the wine to the skillet, turn the heat to high, and scrape up any brown bits. Reduce until beginning to get syrupy. Add the spinach and snow peas and toss with the sauce, until the spinach is well-wilted.

Serve the fish on the bed of spinach topped with a squeeze of fresh lemon.