1 large or two small skin-on fish fillets
= (rainbow trout, small salmon, or
brown trout)
Kosher salt
Freshly-ground black pepper
Flour
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoon capers
1 lemon
Directions: one line for each direction. When saved the lines will be numbered.
Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
This recipe yields 2 servings.
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 279
Calories from Fat 95.0%
Total Fat
31g
Cholesterol
47mg
Sodium
215mg
Carbohydrate
3g
Dietary Fiber
trace
Protein
1g
Exchanges: 0 Fruit
Rating: ()
Added On: February 29, 2008
* GOOD EATS with Alton Brown - (Show # EA-1A10) - from the TV FOOD NETWORK
