Pan-seared Rainbow Trout with Schlafly Beer Brine



Ingredients

4 rainbow trout*, butterflied and bones removed
Juice of 1 lemon, divided
12 oz. Schlafly Tasmanian IPA
¼ cup honey
3 Tbsp. light brown sugar
3 Tbsp. kosher salt
1 tsp. freshly ground black pepper
2 cloves garlic, smashed
1 bay leaf, crumbled
Canola oil, for cooking
2 to 3 Tbsp. butter, melted



Preparation

• Place the trout in a large, deep pan big enough to submerge all the fillets.
• In a large bowl, make a beer brine by combining half the lemon juice with the beer, honey, brown sugar, salt, pepper, garlic and bay leaf. Whisk until the salt and sugar are dissolved. Pour the brine over the trout and refrigerate 1 hour.
• Remove the fish from the brine, rinse and gently pat dry with paper towels.
• Lightly brush the trout with canola oil.
• Coat a large (preferably cast-iron) pan with canola oil and set over high heat. When little tufts of smoke begin to rise from the pan, place the fillets flesh-side down. Cook 2 minutes, then flip and cook 1 minute, until the flesh is golden brown and flaky.
• Plate the fish, brush with the melted butter and drizzle with the remaining lemon juice. Cover the plates with foil and let rest 5 minutes before serving.

* Local Westover Farms trout available at Bob’s Seafood, 8660 Olive Blvd., University City, 314.993.4844, bobsseafoodstl.com