Crisp-Skinned Ocean Trout With Linguine

• 13 oz linguine
• 1/4 cup vegetable oil
• 1/4 cup loosely packed fresh sage leaves
• 1/4 cup drained capers, rinsed
• 6 None green onions, cut into 2-inch lengths
• 4 None ocean trout fillets, skin-on
• 1/3 cup lemon juice
• 1 tbsp sweet chili sauce
• 2 cloves garlic, crushed

1. Cook pasta in large saucepan of boiling, salted water according to package directions. Drain.
2. Meanwhile, heat oil in a large nonstick skillet on medium heat. Shallow-fry sage, capers and onion, separately, for about 2 mins, or until crisp. Set aside.
3. Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish, skin-side up, for about 5 mins each side, or until crisp both sides and cooked to desired doneness.
4. Meanwhile, place pasta in a large bowl with lemon juice, chili sauce, garlic and 1/2 each of the sage, capers and onion; toss gently to combine.
5. Divide pasta mixture among serving plates. Top with fish. Sprinkle with remaining sage, capers and onion.

linguine, vegetable oil, sage, capers, green onions, trout, lemon juice, sweet chili sauce, garlic

Taken from recipes-plus.com/api/v2.0/recipes/34596 (may not work)