Pumpkin-Crusted Trout

1 egg white
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/4 cup tarragon
1/8 tsp. ground mustard
1/8 tsp. fresh ground black pepper
2 ounces dried pumpkin seeds
2 tsps. grapeseed oil
2 4 ounce trout filets
juice of 1/2 lemon

Preheat the oven to 400 degrees. Place a large skillet in the oven.
Whisk together the egg white, lemon peel, salt, tarragon, ground mustard
and black pepper.
Place the pumpkin seeds in a mini chopper and chop until the seeds are
broken into small pieces. This should take only about 5 to 8 pulses.
Alternatively, you can place the seeds in a zipper bag and crush them
using a rolling pin.
When the pan is hot, dredge the flesh side of the fish in the egg white
mixture. Then dredge in the pumpkin seeds. Coat only one side of the
trout.
Place the grapeseed oil in the hot pan, swirling to coat the bottom of the
skillet well. Place the trout, coated side down, in the pan. Cook for 8
minutes and add the lemon juice to the pan. Cook for 2 to 4 minutes more
and serve.
Makes 2 servings.


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