pan-fried rainbow trout fillets

2016-09-16 a.o.

This is a very simple recipe that can be done with pretty much any kind of fish fillet.

I always start skin-side up and turn only once. The skin will support the fish when I remove it from the pan, with less chance of break-up.

Rainbow trout often has an oily by-taste that some—and that includes yours truly—may find unpleasant. That can be remedied by removing the brown meat layer under the skin after cooking.

INGREDIENTS

This is what you need for 2 servings:

2 rainbow trout fillet, up to 1-lb. each
1 tbsp. butter
optional:
- S&P
- 2 limes, halved

Pic1: pan-fried rainbow trout fillet

Directions

Heat butter or oil in a hot pan.
Butter gives a nice brown coloring to the crust, more so than olive oil.
Add the trout, skin-side up.
Sauté for 3-5 minutes, depending on the thickness of the fillet.
Turn the fillets skin-side down.
Sauté for 4-6 minutes.
The skin should be crisp and partially brown.
Optional:
- Remove the skin and brown meat before serving.
Serve and enjoy.

Pic5: start skin-side up — 2016-09-28
Pic6: served — 2016-09-28
Pic7: with fruit — 2017-10-12

2019-09-16

Pic2: start skin-side up
Pic3: turn
Pic4: all done

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org