Tired of eating leftovers on Wednesday nights? Break away from the ordinary with this delicious Crispy Rainbow Trout with Snow Pea Salad and Spiced Yogurt Dressing from Bon Appetit! Remember to share your dinner time creations with us on our Monterey Boats Facebook page!
2 cups snow peas, very thinly sliced lengthwise (about 6 ounces)
4 radishes (about 2 ounces) thinly sliced
1/4 cup plain Greek yogurt
1/8 teaspoon orange zest
1 tablespoon fresh lemon juice
Pinch cayenne pepper
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 5-ounce skin-on rainbow trout fillets, pin bones removed
1 tablespoon chopped fresh chives
1 teaspoon sesame seeds
Combine snow peas and radishes in a large bowl. Whisk together yogurt, orange zest, lemon juice, cayenne, cinnamon, and 2 Tbsp. water in a small bowl until well combined. Season to taste with salt and pepper. Add 3 Tbsp. yogurt dressing to snow pea mixture and toss to coat evenly. Set aside remaining dressing for serving. Melt butter in a large skillet over medium-high heat. Season trout with salt and pepper on both sides and place in skillet, skin side down. Cook until skin is crisp and fish is almost cooked through, 3–4 minutes. Turn fish and finish cooking, 1–2 minutes longer.
Divide salad between plates and sprinkle with chives and sesame seeds. Place a fish fillet next to each salad and serve with reserved dressing alongside.