4 skin on filets rainbow trout, pin bones removed  

1 ½ tsp. Dayboat spice blend

salt and freshly ground pepper 

2 Tbsp. grapeseed or avocado oil

4 Tbsp. cold unsalted butter, cut into large chunks

¼ cup toasted pine nuts or almonds

1 bunch flat leaf parsley, roughly chopped

juice of one orange

Season trout filets liberally with Dayboat spice blend and lightly dust with salt and freshly ground pepper on all sides.

Warm a large skillet over medium-high heat until very hot and wisps of smoke start to appear 

Add the cooking oil to the hot pan and gently lay the trout filets in the pan skin side down (take care and make sure to lay the filets away from yourself, in order to avoid hot oil splashes). 

Place a weight, such as a dinner plate on top of the fish, this prevents the fish from curling in the hot oil and ensures constant skin contact with the hot surface of the pan yielding a crisp crust.

Cook the fish for one full minute to allow for a proper sear. After one minute, place the entire pan along with the plate in the oven and roast for two to three minutes.

Remove the pan from the oven and return to a burner over very low heat. Remove the plate and set aside.

Add cold butter to the hot pan and swirl the pan until the butter begin to take on a nutty brown color. Once it starts to bubble and foam, use a large kitchen spoon to baste the fish with the brown butter for about one minute or until the flesh is just cooked through.

Add the toasted nuts to the pan, and swirl to warm. Add the parsley and orange juice to the pan (take care as the butter may crackle and sputter a bit when the herbs and citrus juice hit the pan).

Gently remove the trout filets from the pan and place on a warm serving plate, spoon the browned butter mixture over the fish, serve with additional orange wedges.