SAUTÉED RAINBOW TROUT WITH SIMPLE BUTTER SAUCE

SERVES 4

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, although a bit milder and, in my opinion, not as rich. It is very good, and this presentation is super quick and easy. You may use more butter if desired, but I don't think it's necessary. Use this same butter sauce and cooking technique with any seafood.

INGREDIENTS

4 rainbow trout fillets, about 8 ounces each

Salt and pepper to taste

4 tablespoons butter

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 fillets, skin-side down. Sauté until lightly browned and done, about 3 minutes, depending on thickness. Brown the other side for about 3 more minutes. (This fish will dry out so don't overcook.) Remove 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 serving. Serve immediately.

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