Quick and Easy Skillet Fried Trout with White Wine Butter

Open up each trout and season insides with salt and pepper. Sift flour into a pie pan. Press meat side of each trout into flour to coat, shaking off excess. Heat 1 tbsp. oil in a large skillet over medium high heat. Add 1 trout to skillet, meat side down, and cook about 2 minutes per side until coating is crisp. Transfer trout to a plate and tent with foil. Repeat cooking with remaining 1 tbsp. oil and remaining trout.

Wipe out skillet with a paper towel. Add green onion, wine and butter to skillet. Cook over medium heat, stirring occasionally, until wine is almost reduced to a glaze, about 2 to 3 minutes. Spoon sauce over trout and serve.