Pan Fried Rainbow Trout

I know it's partially eaten, but I took a bite, not thinking it was going to taste FABULOUS... but it WAS. So, I had to document it. Seriously people, this was so divine that it completely took me off guard. From start to finish, it took me 20 minutes to put the fish, salad and dressing together! Unbelievable meal in so little time!




2 small skin-on rainbow trout fish fillets, about 8 ounces each.
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

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.

*Tip: I left the head on because I read somewhere that when the eyes of the fish have just turned white in color, it indicates that the fish is cooked to perfection! (was true in my case)