Ingredients
- 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
Directions
Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
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By e2dina_11873812
Austin, TX
on January 01, 2012
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Easy and incredibly good. Will definitely make again.
By parkerjoy38_120971
sarasota, fl
on October 20, 2011
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Best fish dish I have ever made. Simple, quick and delicious!! I dusted the fish with Old Bay, salt and pepper and then used 1/2 Tablespoon of butter and 1 1/2 Tablespoons of chicken broth instead of the remaining 2 Tablespoons of butter for the sauce. Amazing taste with fewer calories. I have also tried this with Haddock, Halibut and Tilapia. Very versatile recipe!! Delish!!!!!
By crazy to cook
on July 28, 2011
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Why go to a restaurant when you can prepare trout like this??? Fantastic! I prepare this at least once every two weeks. Thanks!
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