Trout with Spinach

[[Image:File:Http://farm3.static.flickr.com/2233/2277656645 92e1bfe949.jpg What you need for this:

Trout Dill Sea Salt Pepper Baby Spinach Garlic Thyme Olive Oil Truffle Oil Butter Green Onions Brown Rice Margarine

File:Http://farm3.static.flickr.com/2198/2277656819 bd8ba39921.jpg First, prepare the rice, in a rice steamer. It's not hard. Just do it like you usually do. I put Olive Oil and Margarine in mine, and I let it soak for a while. The longer the better. Why? I have no idea, but my Mother told me to soak rice before steaming. If you want to call her a liar then let me know and I'll forward the message.

File:Http://farm3.static.flickr.com/2129/2278447458 a30b2026d5.jpg Next, trim the fish. It's easy, but you really need to use a sharp knife. Make them all about the same size.

File:Http://farm3.static.flickr.com/2338/2277657089 2b78003448.jpg Now you season the fish, both sides. Use Olive Oil, Salt, Pepper, Thyme, and Dill. If your knife is sharp enough, you can even score the skin of the fish. If you need to wait more than a few minutes, I wrap the fish in clear film and put it in the fridge.

File:Http://farm3.static.flickr.com/2145/2277657185 f693f6e556.jpg Mince a bunch of garlic.

File:Http://farm3.static.flickr.com/2187/2277657311 c30b690acb.jpg Chop some onions.

File:Http://farm3.static.flickr.com/2414/2277657497 0e95542be5.jpg Things are going to go fast and furious here, but when the rice is about done, make a small bed of raw baby spinach in the center of the plate.

File:Http://farm3.static.flickr.com/2298/2277657591 5cb0325fe7.jpg Oh right, the truffle oil. See if you have a kick ass girlfriend like me, she buys you sweet shit like this all the time. If you don't have any of this, use regular old olive oil.

File:Http://farm3.static.flickr.com/2288/2278448254 35b98983fc.jpg Now, you are going to need two pans. One for the fish, and the other for the spinach, green onion, and garlic. Why two? The fish needs to cook at super high heat. The others need to cook at medium heat. Turn on the fish pan as high as it goes. Let it get as hot as possible. If it is smoking then it's hot enough. Add some olive oil, and let it get hot.

File:Http://farm3.static.flickr.com/2004/2278448342 bc115fef6c.jpg Place the fish skin side down, in the center. If it's not crackling and sizzling away, you didn't let the pan get hot enough. Lay the fish away from you to prevent hot spit from the pan. When the fish is in, turn the other pan on medium. Let it get to temperature.

File:Http://farm3.static.flickr.com/2365/2278448470 51ae50172b.jpg When it does, add some truffle oil and about one tablespoon of butter, after the oil is hot. Coat the pan, and add the garlic.

File:Http://farm3.static.flickr.com/2002/2277657961 0a5fb09d03.jpg After about three or four minutes, the fish should be ready to be flipped.

File:Http://farm3.static.flickr.com/2274/2278448670 15469d6c89.jpg The skin should be nice and crispy.

File:Http://farm3.static.flickr.com/2190/2277658097 72762c36e3.jpg Add the green onions to the butter and garlic.

File:Http://farm3.static.flickr.com/2019/2278448860 5756ce1e0f.jpg After a minute or so, add some raw baby spinach to that.

File:Http://farm3.static.flickr.com/2063/2278448942 7708fe714d.jpg Then you put a scoop of cooked rice on the bed of spinach. Place the cooked fish on the rice, and add the rest of the garlic, onion, and spinach. Drizzle the left over oil in the pan over the food. YOU ARE DONE]]