TROUT WITH TAHINI-LEMON YOGURT AND BABY ARUGULA
MAKES 4 SERVINGS
Tahini brings complexity to a lemon-yogurt sauce for crispy fish filets.
For the sauce
½ cup plain yogurt (not Greek), preferably whole milk 3 tbsp tahini 3 to 4 tbsp fresh lemon juice 1 tbsp water ½ cup loosely packed flat-leaf parsley, minced 1 clove garlic, grated ½ tsp kosher salt ¼ tsp freshly ground black pepper For the salad 6 cups loosely packed baby arugula 1 tbsp extra-virgin olive oil 1 ½ tsp fresh lemon juice Kosher salt Freshly ground black pepper For the trout 4 to 6 skin-on trout filets, pin bones removed (1 ¾ to 2 lb total) 2 tbsp plus 2 tsp extra-virgin olive oil, and more for optional drizzling Kosher salt Freshly ground black pepper 2 tsp unsalted butter Fleur de sel, for serving (optional) Freshly cracked black pepper, for serving (optional) Lemon wedges, for serving
For the sauce: Whisk together the yogurt, tahini, 3 tbsp of the lemon juice, the water, parsley, garlic, salt and pepper in a medium bowl, until smooth. Taste, adding up to 1 tbsp more lemon juice, if desired. The yield is about 1 ⅓ cups.
For the salad: Toss the arugula in a large bowl with the oil and lemon juice. Season lightly with salt and pepper.
For the trout: Arrange the filets on pieces of parchment paper or aluminum foil. Sprinkle both sides of the filets with oil (using 2 tsp total) and season lightly with salt and pepper.
1. Heat a large cast-iron skillet over medium-high heat. Work in two batches: Add 1 tsp of the butter and 1 tbsp of the oil to the skillet. Once the butter foams and the oil starts to shimmer, add 2 or 3 trout filets 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.
2. Repeat with the remaining butter, oil and trout.
3. 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 fleur de sel and cracked pepper. Serve with lemon wedges.