Categories: Fish - trout

Ingredients

• 1/2 cup plain yogurt (not Greek)
• 3 Tbsp. tahini
• 3 to 4 Tbsp. fresh lemon juice
• 1/2 cup loosely packed flat-leaf parsley, minced
• 1 clove garlic, grated
• 1/2 tsp. kosher salt, plus more as needed
• 1/4 tsp. ground black pepper, plus more as needed
• 6 cups loosely packed baby arugula
• 1 Tbsp. extra virgin olive oil
• 1 1/2 tsp. fresh lemon juice
• 4 to 6 skin-on trout filets, pin bones removed
• (1 3/4 to 2 lbs. total)
• 2 Tbsp. PLUS 2 tsp. extra-virgin olive oil, and more for optional drizzling
• 2 tsp. unsalted butter
• Lemon wedges, for serving

Directions

1. Whisk together the yogurt, tahini, 3 Tbsp. of the lemon juice, 1 Tbsp. water, the parsley, garlic, salt and pepper in a medium bowl, until smooth. Taste, adding up to 1 Tbsp. more lemon juice, if desired.
2. Toss the arugula in a large bowl with the oil and lemon juice. Season lightly with salt and pepper.
3. Arrange the fish on pieces of parchment paper or aluminum foil. Drizzle both sides of the fish with oil and season lightly with salt and pepper.
4. heat a large cast-iron skillet over medium-high heat. Work in two batches; add 1 tsp. of the butter and 1 Tbp. of the oil to the skillet. Once the butter foams and the oil starts to shimmer, add 2 or 3 trout fillets skin side down. Cook for 3 to 4 minutes, until the underside is crisp. Turn them over and cook for 2 to 3 minutes, just until the flesh is opaque and flaky. Transfer to a large platter. and tent with foil to keep warm.
5. Repeat with the remaining butter, oil and trout.
6. Spoon some sauce over each serving of trout, then pile some of the salad right on top. If desired, drizzle with oil and sprinkle with salt and crackered pepper. Serve with lemon wedges.

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