michigan lake trout & green beans two ways

trout is one of michigan's firmer fleshed fish without a whole lot of bones to worry about. if you're buying whole trout, here's a link to directions for filleting your fresh market purchase or freshly caught prize. otherwise, you're ready to go- usually fishmongers pull out most of the bones, even pin bones sometimes, for you ahead of time. to check if there's any pin bones left, simply run your fingers over the fillets and you will be able to feel them. they can be removed easily with tweezers, pliers, or your fingers. pat your fillets dry with a clean towel and season lightly with salt and pepper.

lime, basil & cilantro trout with red curry green beans (for two)
a. heat a skillet large enough for about two handfuls green beans and melt 1 tbsp butter over medium heat
b. add 1 clove minced garlic and cook for 30 seconds before adding 2 tsp red curry paste, and 1/2 can coconut milk to pan, mix together with wooden spoon
c. add clipped green beans and cover until beans are crisp tender
d. cut your fillet into two portions
e. meanwhile, heat another skillet with 1 tbsp coconut or peanut oil over medium-high heat
f. once oil starts popping, add trout fillets flesh side down in the pan, let cook for 4-5 minutes, then flip over, squeeze juice of one lime onto both pieces, & let cook another 2-3 minutes on the skin side
g. plate your green beans in curry sauce and place trout fillets on top garnished with chopped basil & cilantro

maple, bacon, & mustard trout with blanched green beans (for two)
a. get a pot of salted water over high heat ready for blanching the clipped beans
b. heat a dry skillet over medium heat
c. chop one slice of thick cut bacon into 1/4 inch squares and add to skillet
d. sautee bacon until just starting to crisp up, then add trout fillets to the pan flesh side down and cook for 4-5 minutes
e. meanwhile make up a mixture of 3 tbsp michigan maple syrup, 1 tbsp champagne vinegar, 1 tbsp whole grain dijon mustard, & 2 tbsp orange juice
f. drop green beans in boiling blanching water
g. flip fillets to skin side and add your maple mustard mixture to pan, let cook for another 3 minutes until fillets are cooked through & mixture is reduced by about 1/2
h. strain beans once they've reached your desired tenderness and put on plates
i. take the skillet off the heat & place trout fillets on top of beans. Add 2 tbsp butter to the skillet and stir/swirl in to make a butter sauce in the pan, drizzle on top of fish & green beans
j. garnish with toasted sliced almonds