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Eureka Springs, Arkansas
Pan-Fried Trout with Green Onions and Lemon
Open each trout flat like a book. Sprinkle generously with salt and pepper; insert two lemon slices. Dust trout with flour and shake off excess. Heat 1/2 tablespoon olive oil in heavy iron skillet over medium-high heat. Add 1 trout and saute until coating is crisp and trout is just opaque in center, about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
Wipe out skillet with paper towels. Set aside 2 tablespoons green onions. Add remaining green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout. Sprinkle trout with reserved green onions and serve.
Serves: 2, can be doubled
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