Recipe information
Yield
Makes 2 to 4 servings
Ingredients
2
12-ounce trout, butterflied
1
/2 cup all-purpose flour
1
teaspoon salt
1
/2 teaspoon freshly ground black pepper
2
tablespoons clarified butter or vegetable oil
1
tablespoon unsalted butter
Juice of 1 lemon
2
teaspoons salted capers, rinsed
Need to make a substitution?
Preparation
Step 1
- Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.
Step 2
- Heat butter or oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.
Step 3
- Remove trout to a warmed serving platter. Remove skillet from heat. Add butter, lemon juice, and capers. Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour sauce over trout and serve immediately.