Pan Seared Sesame Teriyaki Trout Fillet With Kasha & String Bean Almondine

Freund’s House Seasoning
Freund’s (Parve) Garlic Butter
(leave out at room temperature)
Your favorite Extra Virgin Olive Oil.
Freund’s Fresh Trout Fillet (1-2 per person)
Freund’s Sesame Teriyaki Sauce (1 jar for every 4-6 fillets)
(sauce should be at room temperature
when you get ready to dress the fish)
Your favorite Frozen String Beans
(approximately 8 ounces per person)
Sliced Almonds (approximately ¼ cup per pound of string beans – more or less as you desire)

Wash and pat dry the fish and season to taste with Freund’s House Seasoning, then set aside at room temperature while you prepare the other items.
For the Kasha:
Buy from your favorite grocery store and follow the package directions.
For the String Beans:
Remove from package and rinse then drain well. Next, pour into skillet that has been heated over medium heat. Add Freund’s Parve Garlic Butter (not more than 1 (4 oz) container per 2 pounds of string beans), toss and stir until butter is melted and string beans are hot, then add sliced almonds and continue to toss and stir until almonds are hot. (In addition to the Garlic Butter, Chef likes to season his String Beans with Freund’s House Seasoning. Chef also likes to lightly toast his almonds before adding to the String Beans).
To cook the fish:
Preheat skillet over medium high heat until hot. Then drizzle olive oil into pan. The oil should shimmer, but not smoke. Next, add the fish to the skillet and cook approximately 3-6 minutes per side, or until you reach the particular doneness you desire. Remove the fish from the skillet and dress with Freund’s Sesame Teriyaki Sauce. Baking Option: Prepare the fish as instructed in Step 1, above. Then place in a preheated 350° oven for 10 minutes, remove and turn the fish over and bake an additional 7-10 minutes. Remove from oven and dress with sauce as instructed.