Pan-Fried Brook Trout with Greens

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[size 1]Pan-Fried Brook Trout with Greens by Daymere

this ones for patches
Recipe Information Ingredients [/size] [ul] [li]2 tablespoons all-purpose flour
[li]1/4 teaspoon salt
[li]1/4 teaspoon ground red pepper
[li]8 (4-ounce) brook trout fillets
[li]Cooking spray
[li]8 cups coarsely chopped spinach
[li]1 cup thinly sliced iceberg lettuce
[li]1/2 cup sliced green onions
[li]2 tablespoons chopped fresh or 2 teaspoons dried thyme
[li]2 tablespoons chopped fresh or 2 teaspoons dried oregano
[li]2 tablespoons white vinegar
[li]1/4 teaspoon salt
[li]1/8 teaspoon black pepper
[li]4 lemon wedges
[/li][/ul]Directions Combine first 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.

Heat a large cast-iron skillet coated with cooking spray over medium-high heat. Add 4 fillets to skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet. Set aside; keep warm. Repeat procedure with remaining fillets.

Recoat skillet with cooking spray; add chopped spinach and next 7 ingredients (spinach through black pepper). Cook 1-1/2 minutes or until spinach wilts, stirring constantly.

Arrange 1/2 cup spinach mixture on each of 4 plates, and top each with 2 fillets. Serve with lemon wedges.
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR