Fried Trout with Lemon Mustard Butter



4 medium sized brook trout

1/2 teaspoon salt

1/3 cup milk

1/2 cup flour

3 tablespoons oil

5 tablespoons butter

2 1/2 teaspoons French style mustard

1-teaspoon parsley flakes

2 tablespoons lemon juice



Clean, wash and dry the trout. Mix together the salt and milk. Dip

each trout in the milk mixture, then roll in flour. Heat the oil and

3 tablespoons of the butter in a large skillet. Fry the trout until

they are tender and crispy. Remove fish from the pan and keep warm.



Quickly stir the mustard, the remaining butter, and the parsley

flakes into the butter in the pan. Add the lemon juice, bring to a

boil, and pour the hot lemon-mustard butter over the fish.



(Serves 4)

Broiled Trout With Tomato And Red Onion Relish



3 cups cherry tomatoes, halved

1 tsp. olive oil

1/4 cup each chopped red onion, balsamic vinegar

1 tsp. each light molasses, chopped fresh thyme

1 tbsp. each grated lemon zest, chopped fresh flat-leaf (Italian)

parsley

1/2 tsp. salt, divided

1/4 tsp. freshly ground black pepper

4 trout fillets, each 5 ounces

Directions

Heat the broiler or grill. Position rack 4" from heat source.

Arrange tomatoes cut side down on a baking sheet lined with aluminum

foil or parchment paper. Broil fish or grill until skins wrinkle and

begin to brown, about 5 minutes. Set aside and leave the broiler on.

In a frying pan, heat olive oil over medium-high heat. Add onion and

sauté until soft and translucent, about 4 minutes. Add vinegar and

molasses, and bring to boil. Reduce heat to medium and simmer until

slightly reduced, about 2 minutes. Add broiled tomatoes, lemon zest,

parsley, 1/4 tsp. of salt and pepper. Stir to combine. Remove from

heat, set aside and keep warm. Lightly coat a broiler pan with olive

oil cooking spray. Sprinkle thyme and remaining 1/4 tsp. salt over

fillets and place on prepared pan. Broil (grill) until fish is

opaque throughout when tested with tip of a knife, about 5 minutes.

Transfer to warmed individual plates and serve topped with warm tomato

relish.

Makes 4 servings.