Adapted from a 2013 recipe from Food & Wine Magazine, this Sauteed Trout 'wows' in every way. It's flavorful and quick. An elevated weeknight meal that pairs well with any type of side from risotto or herb roasted potatoes to steamed asparagus or a simple spring salad.
I grew up eating trout. Until middle school, aside from fish sticks, it was the only fish I had ever eaten. We'd spend weekends camping along side the trout streams in Wardensville; Paddy's Run was a huge part of my life. I never had the patience to fish, so I spent more time picking flowers and flipping over stones looking for crawfish while wadding through the cold stream. My brother's continue the tradition and you can find...