Pan-Fried Trout Filets

In a bowl, combine the garlic, ginger, basil, green onion, sesame seeds, pepper flakes, and salt and mix well (The rub can be covered and refrigerated for up to 8 hours before using).

Rub the trout filets with the olive oil, and then spread with the rub.

Working in batches or using 2 large saute pans, place the pans over medium-high heat. Add 1 tablespoon of the butter to the pan. When the butter begins to brown, add the trout, skin side up. Pan-fry for 2 minutes, adjusting the heat so the trout is always sizzling in the pan.

Turn the trout over and cook for 2 minutes, until the flesh just begins to flake when prodded with a fork. Transfer the trout, skin side down, to dinner plates.

Return one of the saute pans to the stove over medium-high heat. Add the remaining 2 tablespoons butter and swirl until melted.

Pour the butter over the trout and serve at once, accompanied by lemon wedges.