Pan-Fried Trout with Bacon

• 4 bacon slices
• 5 tablespoons butter
• 2 8- to 10-ounce trout, boned
• All purpose flour
• 1 cup thinly sliced green onions
• 2 tablespoons fresh lemon juice
• 4 teaspoons drained capers
• 2 teaspoons chopped fresh tarragon

1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
2. Transfer to paper towels to drain.
3. Crumble bacon.
4. Pour off all but 3 tablespoons drippings from skillet.
5. Add 1 tablespoon butter and stir to melt.
6. Sprinkle fish with salt and pepper.
7. Coat flesh side of fish with flour; shake off excess.
8. Add fish, flesh side down, to skillet.
9. Cook 2 minutes.
10. Turn fish over.
11. Cook until just opaque in center, about 2 minutes.
12. Transfer fish to 2 plates.
13. Pour off drippings from skillet; wipe skillet clean.
14. Melt 4 tablespoons butter in same skillet over medium heat.
15. Add all but 2 tablespoons onions; saute 3 minutes.
16. Stir in bacon, lemon juice, capers, and tarragon.
17. Season sauce with salt and pepper.
18. Pour sauce over fish.
19. Sprinkle fish with 2 tablespoons green onions.

bacon, butter, trout, flour, green onions, lemon juice, capers, tarragon

Taken from www.epicurious.com/recipes/food/views/pan-fried-trout-with-bacon-104939 (may not work)