Trout with Fresh Lemon and Capers
- 2 trout fillets
- ¼ tsp. salt
- .13 tsp. fresh-ground pepper
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 tsp. Chopped parsley
- ½ tsp. whole capers
- 1 peeled and segmented
- Score 2 crosswise slits (skin deep only) into each trout fillet using a very sharp knife. Turn the fillets over and season the flesh with the salt and pepper.
- Heat 1/2 tablespoon butter and the olive oil in a large nonstick skillet over medium-high heat. Place the fillets in the nonstick skillet, skin side up, and cook until golden brown -- about 3 minutes.
- Flip and continue to cook until cooked through and the skin begins to crisp around the edges -- about 2 more minutes. Transfer the fillets to a serving dish and keep warm. Add the remaining 1 1/2 tablespoons butter to the hot skillet and cook until just brown.
- Immediately stir in the lemon juice, parsley, capers, and lemon segments. Pour the sauce over the fillets and serve immediately.
- Source: countryliving.com
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