Bogey’s Sensational Seared Tasmanian Trout

Ingredients

2-(4 oz) trout filets, skin on

2 cloves garlic, minced

1 shallot, small diced

A few sprigs of cilantro, chopped

Stem from broccoli, peel outside layer, then diced

1 cup dry white wine

Pat of butter

Spoonful of capers

Juice from 1/2 a lemon

Salt and Pepper

Oil for cooking

Pearl Couscous (Bob’s Red Mill brand)

Instructions

Prepare couscous according to package directions. Toast couscous in pan with oil before boiling to give it more flavor.

Pat the fish dry. It is very important to have dry proteins if you want to get a good sear.

In a hot pan, add oil and then fish, skin side down. Adding a weight on the top will help the fish to stay flat and ensure the entire surface gets a sear. 2 minutes on…