Pan-Seared Trout with Herbs

Recipe from a Harris Teeter Fishermans Market recipe card.

Yield: 4 servings
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  • 4 teaspoon(s) red wine vinegar
  • 1 teaspoon(s) canola oil
  • 4 (4- to 5-oz.) trout fillets, skin on
  • 2 tablespoon(s) flour
  • 1 tablespoon(s) chopped fresh tarragon
  • 1 tablespoon(s) chopped fresh dill
  • 1 lemon, cut into wedges


  1. 1. In a small bowl whisk together vinegar and oil; brush on the flesh side of fillets. Place flour in a shallow dish. Place fillets in flour, pressing to coat.
  2. 2. Place a large nonstick skillet over medium-high heat. Add fillets, flesh side down; cook 2 minutes. Remove pan from heat. Coat skin side of fillets with nonstick cooking spray, and turn fillets skin side down. Return skillet to heat and cook 2 minutes or until fish flakes easily with a fork. Sprinkle with tarragon and dill, and serve with lemon wedges.
August 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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