- 1 1/2 pounds trout fillets (8 fillets total)
- Kosher salt
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1/2 cup olive oil
- 1/2 cup chopped onion
- 1/4 cup brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1 lemon, sliced
Sprinkle the trout fillets with salt. Set as many of fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch.
Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar. Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes. Use a fish spatula to carefully remove the trout to a platter. Garnish with lemon slices and serve.
Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood (c) Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.
Recipe courtesy of Rachael Ray