Instructions: Seafood Alternatives: rockfish, catfish fillet, cod

Rinse the trout, pat dry with paper towels and lightly salt inside and out. Put the flour on a plate and dredge the trout in it, patting to remove the excess.

In a skillet large enough to hold the fish, heat the olive oil over medium heat. When hot, add the trout and cook until nicely browned, 3 to 5 minutes, on one side. Turn the fish and continue cooking intil the fish is just opaque through the thickest part, 3 to 5 minutes longer. Transfer the fish to a plate and cover with foil to keep warm.

Drain excess oil from skillet and add the wine, lemon juice and peppercorns. Stir with a fork or whisk, scraping up bits of the fish and floury residue. Cook the sauce until slightly reduced, about 2 to 3 minutes. Spoon the sauce over the fish and serve immediately.

This recipe yields 2 servings.

Comments: This dish comes together quickly but delivers a classic French bistro-type flavor. Note that green peppercorns are milder than black or white, so dont be afraid to use them liberally.

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