Heat a skillet on Med-high with 2 tsp each Olive Oil, Butter and Sesame Oil. Warm the Oven to 200 degrees and place a foil lined baking sheet on the middle rack
Rinse and dry the Trout fillets with a paper towel
Combine the Flour, Habanero Lime Seasoning, Salt and Pepper.
Dredge the Trout fillets in this mixture than place in the Skillet (skin side down if you left the skin on). Cook for 5-6 minutes per side. Cook in the fillets in batches. Moving the cooked fish to the sheet pan in the oven to keep warm. Additional Oil and butter to the skillet as needed
Grapefruit Butter Sauce
Combine the 1 C of the Grapefruit Juice, Sugar and Zest in a small Sauce Pan. Cook over medium heat until reduced to a thick syrup
In another Sauce Pan combine the rest of the Grapefruit Juice, Vinegar and Shallots. Simmer until reduced to about 3 Tb. Stir in the Heavy Creme and cook for about 1 minute. Then whisk in the Butter one slice at a time until melted.
You don’t want the sauce to get too hot which will casue it to break.
Strain the Sauce with the Shallots through a fine strainer to remove the Shallots. Then add this strained mixture to the first Sauce. stir in the Salt and Pepper to combine
In a skillet over Medium-high heat 2 Tb of Olive Oil. To this add the Corn Kernels, Red Bell Pepper, Diced Shallots and sliced Shishito Peppers. Season with Salt and Pepper. Cook until the Bell Pepper is just tender
Serve garnished with diced Green Onions
Maybe serve also with some seasoned Small Potatoes