Pan-fried Trout with Lemon & Garlic Green Beans

I love these recipes! I love to prepare this meal when I need a break from chicken or beef. Pan-searing the fish creates a nice yummy crust and the tartness from the fried capers compliment it perfectly. I prefer some crunch with my food, so I love these green beans as a side dish.

I want to say a special thanks to my sister, Carol, who took much nicer pictures with her much nicer camera in exchange for a sample of the fare. The pictures are beautiful!

** = My comments and suggestions


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Pan Fried Fish
Recipe courtesy Alton Brown

Prep Time:15 min
Cook Time:15 min
Serves:2 servings


Ingredients:

•1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
•Kosher salt
•Ground black pepper
•Flour for dredging
•2 tablespoon Canola oil
•3 tablespoons butter
•1 tablespoons capers, drained
•1 lemon, juiced


** Rainbow trout, rinsed capers, and fresh lemon juice.

Directions
Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers.

Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

** Even if you're not a big fan of capers, I implore you to try it anyway. It needs the tangyness to balance out this meaty type of fish. My husband isn't a huge fan of capers, but he likes them in this dish.

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Green Beans with Lemon and Garlic

Recipe courtesy The Neelys

Prep Time:5 min
Cook Time:12 min
Level: Easy
Serves:6 servings

Ingredients

•2 pounds green beans, ends trimmed
•1 tablespoon extra-virgin olive oil
•3 tablespoons butter
•2 large garlic cloves, minced
•1 teaspoon red pepper flakes
•1 tablespoon lemon zest
•Salt and freshly ground black pepper


Directions:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

** I substituted lemon juice for lemon zest because I was afraid zest would make them too bitter.

** Crunchy and so flavorful! They're like crack green beans!

Print these recipes at :
http://www.foodnetwork.com/recipes/good-eats/pan-fried-fish-recipe/index.html
http://www.foodnetwork.com/recipes/neelys/green-beans-with-lemon-and-garlic-recipe/index.html