Sautéed Rainbow Trout with Simple Butter Sauce
Rainbow trout is a fresh water fish that comes from the same species as salmon. The flesh is similar to salmon in color and taste but a bit milder and, in my opinion, not as rich. It is very good and this quick and easy recipe is a delicious presentation. Use the same butter sauce and cooking technique with any fish or seafood. The recipe can be made in any amount needed.
- 4 rainbow trout fillets, about 6 ounces each
- Salt and pepper to taste
- 4 tablespoons butter, preferably unsalted
- 2 tablespoons chopped fresh dill weed
Season both sides of the trout fillets with salt and pepper. Heat the butter in a large, preferably nonstick skillet over medium-high heat until lightly browned, being careful not to burn. Add the fish, skin-side down. Sauté until lightly browned, about 3 minutes. Brown the other side until the fish is cooked through, about 3 more minutes depending on thickness. (Trout will dry out so do not overcook it.) Remove fish from pan and place, skin-side down, on individual serving plates. Sprinkle each with the fresh dill. Drizzle a little of the butter over each and serve immediately.
Notes: The down side to using a nonstick pan is that it is difficult to determine how brown the butter is. I use a stainless soup spoon to scoop some from the bottom and check it that way. If in doubt, add the fish sooner rather than later so the butter does not burn.