Seared Lake Trout with Summer Relish

1. For vinaigrette: Combine spinach, champagne vinegar, mustard, honey and garlic in a blender. Cover and blend on high until smooth. Reduce blender to medium speed and slowly add 3/4 cup vegetable oil, a few drops at first, slowly working to a steady, thin stream. Once incorporated, set speed to low and gradually add olive oil. Season with salt and pepper. Reserve 1/2 cup for use in recipe, refrigerating at least 1 hour before serving. Refrigerate remainder for another use, up to 1 week.

2. For relish: In a medium saucepan, combine onions, corn, sugar, cider vinegar, 1 teaspoon salt, the garlic, coriander and paprika. Bring to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to medium-low; simmer, uncovered, to reduce liquid by three-fourths (about 10 minutes), stirring occasionally to prevent sticking. Cool to room temperature before serving.

3. For trout: Cut fish into four 8-ounce portions; pat dry. Lightly season with salt and pepper. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until oil begins to shimmer. (Don't rush this; a very hot pan is critical to avoid sticking.) Working in batches, carefully place fish in hot oil, trying not to splash oil or overcrowd pan. Sear fish until golden brown, 2 to 4 minutes. Flip fish over and cook an additional 2 to 4 minutes.**

4. To serve, place fish on four plates or a platter. Top with corn relish and drizzle with vinaigrette.

SHOPPING TIP

Cipollini onions are about the size of golf balls and usually have a flattened shape. They're sweeter than yellow onions and great for caramelizing. If you can't find cipollini, Vidalia or Walla Walla onions are good substitutes.

PREP TIP

Fish should easily come free of pan when turning. If it does not, let it cook a bit longer. Fish should flake with a fork when done, and minimum internal temperature should be 145°.