Trout With Tahini-Lemon Yogurt and Baby Arugula

Sauce

½ cup plain yogurt (not Greek), preferably whole-milk

3 tablespoons tahini

3-4 tablespoons fresh lemon juice

1 tablespoon water

½ cup loosely packed flat-leaf parsley, minced

1 clove garlic, grated

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Salad

6 cups loosely packed baby arugula

1 tablespoon extra-virgin olive oil

1½ teaspoons fresh lemon juice

Kosher salt and freshly ground black pepper

Trout

4-6 skin-on trout fillets, pin bones removed (1¾ to 2 pounds total)

2 tablespoons plus 2 teaspoons extra-virgin olive oil, and more for optional drizzling

Kosher salt and freshly ground black pepper

2 teaspoons unsalted butter

Fleur de sel, for serving (optional)

Freshly cracked black pepper, for serving (optional)

Lemon wedges, for serving

For the sauce: Whisk together the yogurt, tahini, 3 tablespoons of the lemon juice, the water, parsley, garlic, salt and pepper in a medium bowl, until smooth. Taste, adding up to 1 tablespoon more lemon juice, if desired. The yield is about 1⅓ cups.

For the salad: Toss the arugula in a large bowl with the oil and lemon juice. Season lightly with salt and pepper.

For the trout: Arrange the fillets on pieces of parchment paper or aluminum foil. Sprinkle both sides of the fillets with oil (using 2 teaspoons total) and season lightly with salt and pepper.

Heat a large cast-iron skillet over medium-high heat. Work in two batches: Add 1 teaspoon of the butter and 1 tablespoon of the oil to the skillet. Once the butter foams and the oil starts to shimmer, add 2 or 3 trout fillets skin side down. Cook for 3 to 4 minutes, until the underside is crisp. Turn them over and cook for 2 to 3 minutes, just until the flesh is opaque and flaky. Transfer to a large platter and tent with foil to keep warm. Repeat with the remaining butter, oil and trout.

To serve: Spoon some sauce over each serving of trout, then pile some of the salad right on top. If desired, drizzle with oil and sprinkle with fleur de sel and cracked pepper. Serve with lemon wedges.

Serves four.

Nutrition values per serving: 460 calories, 29 g fat (5 g saturated), 14 g carbohydrates, 1 g fiber, 2 g sugar, 44 g protein, 15 mg cholesterol, 260 mg sodium.

Adapted from "Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food" by Cheryl Sternman Rule (Houghton Mifflin Harcourt, 2015)