Pan-fried trout served with a green onion and white wine pan sauce.

Pan-Fried Trout with Green Onions

2 whole (11 to 12-ounce) trout, boned*
All purpose flour
1 tablespoon olive oil

3 green onions, chopped
1/2 cup dry white wine
1 tablespoon butter

1. Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.
2. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 trout and sauté 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.
3. 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 2 tablespoons green onions and serve.

Serves 2, can be doubled.

*If you can't get the whole trout boned, buy four fillets.