Sauteed Trout Fillets with a Pumpkin Seed Crust

• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, minced
• 1/4 cup dry white wine
• 1/4 cup chicken stock or low-sodium broth
• 6 tablespoons unsalted butter, cut into tablespoons and chilled
• 1/4 pound shiitake mushrooms, stems discarded and caps quartered
• 1 tablespoon sesame seeds
• Salt and freshly ground pepper
• 1/2 cup shelled raw pumpkin seeds, finely chopped
• 1/8 teaspoon cayenne
• Four 6-ounce trout fillets, with skin
• 2 scallions, thinly sliced
• 1 medium tomato, finely chopped
• 1 tablespoon finely chopped cilantro leaves
• 2 teaspoons fresh lime juice

1. In a medium skillet, heat 1 tablespoon of the oil.
2. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds.
3. Add the wine and boil until reduced by half, about 1 minute.
4. Add the chicken stock and boil until reduced by half again, about 1 minute.
5. Remove the skillet from the heat and whisk in the cold butter, 1 tablespoon at a time.
6. In another medium skillet, heat 3 tablespoons of the oil.
7. Add the shiitake caps and cook over moderate heat, stirring occasionally, until browned, about 5 minutes.
8. Stir in the sesame seeds and cook, stirring frequently, until lightly browned, about 1 minute.
9. Season the shiitake with salt and pepper and remove the skillet from the heat.
10. On a plate, toss the pumpkin seeds with 1/2 teaspoon of salt and the cayenne.
11. Press the boned side of the trout fillets into the pumpkin seeds to coat.
12. In a large nonstick skillet, heat the remaining 2 tablespoons of oil.
13. Add the trout fillets, crusted side down, and cook over moderately high heat until browned, about 2 minutes.
14. Turn the fillets and cook until the fish is just white throughout and the skin is crisp, about 3 minutes.
15. Transfer the fillets to plates.
16. Add the scallions, tomato, cilantro and lime juice to the sauce and rewarm over moderately high heat, stirring; do not let it boil.
17. Spoon the sauteed shiitake and the sauce over the trout and serve.

vegetable oil, garlic, white wine, chicken stock, unsalted butter, shiitake mushrooms, sesame seeds, salt, pumpkin seeds, cayenne, trout, scallions, tomato, cilantro, lime juice

Taken from www.foodandwine.com/recipes/sauteed-trout-fillets-pumpkin-seed-crust (may not work)