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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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fish Ingredients:
2 tablespoons butter, divided |
1 tablespoon olive oil |
4 (4 ounce) rainbow trout fillets |
1/2 cup lemon juice |
4 tablespoons chopped parsley |
2 tablespoons capers |
2 teaspoons grated lemon peel |
1 dash white pepper |
Directions:
1. • Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
2. • Add trout, flesh side down and cook until golden, about 2 minutes.
3. • Gently turn with spatula and cook about 2 minutes longer.
4. • Return trout to serving platter;
5. • Cover and keep warm.
6. • Add remaining 1 tablespoon butter to pan.
7. • Melt over low heat.
8. • Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
9. • Pour over hot, cooked trout.
10. • Serve immediately.
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