Pan-Fried Trout with Green Onions

• 2 whole 11- to 12-ounce trout, boned
• All purpose flour
• 1 tablespoon olive oil
• 3 green onions, chopped
• 1/2 cup dry white wine
• 1 tablespoon butter

1. Open each trout flat like a book.
2. Sprinkle generously with salt and pepper.
3. Dust trout with flour and shake off excess.
4. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat.
5. Add 1 trout and saute until coating is crisp and trout is just opaque in center about 2 minutes per side.
6. transfer trout to plate and tent with foil to keep warm.
7. Repeat with remaining 1/2 tablespoon oil and trout.
8. Wipe out skillet with paper towels.
9. Set aside 2 tablespoons green onions.
10. Add remaining green onions, wine and butter to same skillet.
11. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes.
12. Spoon sauce over trout.
13. Sprinkle trout with reserved 2 tablespoons green onions and serve.

trout, flour, olive oil, green onions, white wine, butter

Taken from www.epicurious.com/recipes/food/views/pan-fried-trout-with-green-onions-5833 (may not work)