Fresh Idaho Trout Recipe
charbroiled with a lemon butter caper sauce or lightly breaded and pan-fried with melted butter, choice of two sides
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
For Charbroiled Trout
1. Preheat the grill to medium-high heat. 2. In a small bowl, mix 2 tbs of melted butter with lemon juice and capers, and set aside. 3. Season the trout fillets with salt and black pepper. 4. Place the fillets on the grill, skin-side down, and grill for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. 5. Remove from grill, drizzle with the lemon butter caper sauce, and garnish with fresh parsley.
- 2
For Pan-Fried Trout
1. In a shallow dish, mix the flour with salt and black pepper. 2. Dredge each trout fillet in the flour mixture, coating both sides. 3. In a large skillet, heat olive oil and 2 tbs of butter over medium heat. 4. Once the butter is melted and bubbling, add the floured trout fillets to the skillet. 5. Cook for 3-4 minutes on each side, or until golden brown and cooked through. 6. Remove from skillet, and serve with melted butter drizzled on top and garnish with fresh parsley.