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 barbara lasswell
carson, ca
on April 09, 2013
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really easy and tastes great. - some of that might have to do with the fact that my son had just caught in Irvine Lake in Orange County, CA - In order to prevent it from getting too brown - I had fairly fat fish - I finished them in a 375 degree over for about 4 minutes, until they flaked in the middle. I put four asparagus spears on the plate, put the fish over it and then the sauce. I put baby greens from my garden over that and topped it was a mayo/buttermilk/scallion/ shallot/lemon dressing - sorry, it's based on one of Emeril's recipe - anyway, it was as good, if not better, than any fish I gotten in a restaurant. thanks Alton.
By SaliBnet
Doha
on February 07, 2013
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Wow! This recipe was wonderful. The fish was crispy & the sauce added a dimension of flavor that we loved. I followed Alton's recipe pretty closely, especially his technique of heating the pan and then adding the oil & butter. I have previously always heated the oil with the pan but this worked much better. I also changed the sauce slightly by using onions instead of capers, I didn't have any capers on hand. As well I used 1/4 cup white wine & 1/2 squeezed lemon instead of the whole lemon in the sauce. My husband raved about this meal, its' definitely a keeper.
By duquesnelawyer
on January 27, 2013
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I set up an account with foodnetwork just to rate this recipe. IT IS AMAZING AND EASY!
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