Seared Trout

1. Pat the filets dry with paper towels.
2. Lightly season both sides of the trout filets with salt and freshly ground black pepper.
3. Place a skillet or cast-iron pan over medium-high heat.
4. Add enough olive oil or butter to coat the bottom of the pan. Heat until the oil is shimmering or the butter is melted and slightly foamy.
5. Carefully place the trout filets in the hot pan, skin-side down if they have skin. Lay the filets away from you to avoid splatters.
6. Press down gently with a spatula to ensure even contact with the pan.
7. Cook the filets without moving them for 3-4 minutes, or until the skin is crispy and golden brown.
8. Flip the filets carefully with a spatula. Cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.

Chimichurri

1. Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt and pepper.
2. Emulsify with oil.

Wild rice

1. Rinse wild rice.
2. Bring stock to boil.
3. Add rice and bring to simmer, cover and simmer for 35-45 minutes or until tender.

Grilled Corn

1. Roast ears of corn on open flame on stove- set aside
2. Shave corn
3. Sauté onions and garlic in oil or butter until fragrant then add in roasted corn.

This recipe is part of American Gas Association's "Cooking with Gas" series. Learn more about Chef Jacque Siegfried here >