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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 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.

Ingredients

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.