cooking trout

[jaydee]

i had a great trout dish at a restaurant in LA where the trout was deboned - and left with skin on and even tail (head removed). i believe the trout was pan seared and finished in the oven. the skin was crispy, the flesh was moist and the fish was not overly greasy or oily (as a result of frying). if i were to replicate this, would i simply pan sear a trout on both sides (with little oil) and then finish with it in the oven (@350 or so, in the same pan)?

[JoanN]

I make a crispy-skinned, moist trout under the broiler. Marinate trout for about 2 hours in some oilive oil, chopped garlic and thyme then wipe off marinade before putting on the grill pan. Cook 10 minutes per inch of thickness, turning the trout at the halfway point.