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Seared Lake Trout with Garlic Butter and Tender Greens

The key to shatteringly crisp skinned fish is dry skin and a hot pan.

Ingredients

4 skin on filets of salmon or lake trout

2 oz garlic butter

2 tbsp sherry or red wine vinegar

4 tbsp olive oil

1 bag salad greens

Heat a frying pan over high heat until smoking hot
Blot the skin of the fish and season liberally with salt
Add a glug of neutral oil to the frying pan and press the fish, skin side down, into the pan ensuring good contact with the skin
Reduce the heat to medium high
Let the fish cook until it moves easily in the pan, about 4 minutes
Remove the pan from the heat and flip the fish to gently cook the other side
Dress the greens with the vinegar, olive oil, and a pinch of salt and pepper
Transfer the fish to dinner plates or a serving platter, top with the garlic butter, and serve with a large pile of dressed greens on the side

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