Pan Seared Trout with Parmesan Risotto

Photo taken by Katherine Brownell ©2013

For a refreshing but satisfying summer meal, on one of those 94 degree (F) days, I wanted the refreshing flavors of the wild caught trout.
Infused with rosemary, I paired it with a simple Parmesan Risotto.  Sitting down to enjoy with a glass of Pinot Noir wine, it was the perfect summer meal.

I had one small section of fish that was simply too thin to cook alongside everything else without becoming overdone.  I separated it and cooked as a crispy fish skin "chip" and it went very well with the rest of the meal.

Photo taken by Katherine Brownell ©2013

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