Sauteed Idaho Brook Trout With Orange

• 4 rainbow trout, about 1/2 pound each, butterflied, with bones, heads and tails removed
• 1/4 cup milk
• 1/2 cup all-purpose flour for dredging
• Salt and freshly ground pepper to taste
• 2 tablespoons olive or vegetable oil
• 24 orange sections with membranes removed
• 2 tablespoons chopped shallots
• 4 sprigs fresh lemon thyme, leaves only, or 1/2 teaspoon dried thyme
• 1 tablespoon lemon juice
• 3 tablespoons lemon-flavored vodka, like Absolut Citron
• 2 tablespoons soft butter
• 4 sprigs fresh basil or parsley for garnishing

1. Place the trout in a large pan and pour in the milk.
2. Spread the flour over a flat dish and season with salt and pepper.
3. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
4. Heat the oil in a large nonstick skillet or black steel pan over high heat.
5. Add the trout, flat side down, for about 3 minutes, or until lightly browned.
6. Turn and saute for another 2 minutes or until fully cooked.
7. Remove and set aside.
8. Keep warm.
9. Pour off the excess fat from the pan.
10. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through.
11. Do not brown the shallots.
12. Stir in the lemon juice, the vodka and the soft butter.
13. Blend well.
14. To serve, place trout, one each, on warm plates, and spoon the sauce over it.
15. Garnish with the basil.

trout, milk, allpurpose, salt, olive, orange sections, shallots, lemon thyme, lemon juice, lemonflavored vodka, butter, basil

Taken from cooking.nytimes.com/recipes/9244 (may not work)