Ready in just 20 minutes, it’s the perfect dish to make when you’re not in the mood for an elaborate recipe.
I cook fish and seafood recipes several times a week, including baked salmon, shrimp scampi, and grilled halibut. This recipe is one of my favorites.
Rainbow trout is a delicious fish - a delicate version of salmon. The simple flavors of browned butter and lemon complement it well, and the quick preparation time is a bonus.
Ingredients
Instructions
Recipe Card
Rainbow trout: I buy frozen fillets at Trader Joe’s. I defrost them overnight in the fridge, then rinse and pat dry. To season: Kosher salt, black pepper, and garlic powder. Fat for frying: I use a combination of butter and ghee. The addition of ghee helps prevent the butter from burning. Lemon juice: I recommend using freshly squeezed lemon juice in this recipe. Minced parsley: Mostly used for garnish, but it also adds a layer of flavor.
Another variation is to cook the fish in two tablespoons of olive oil instead of the butter/ghee combination. I tried it and liked it, but I prefer butter. It turns into browned butter and is delicious. Pat the fish fillets dry with paper towels, then season them with salt and pepper on both sides. Heat the ghee and butter in a large nonstick skillet over medium-high heat. When the butter starts foaming, add the fish, skin side down. Carefully flip the trout fillets, lower the heat to medium, and continue cooking until they’re cooked through. This should take 2-3 more minutes. Add the lemon juice to the skillet and remove it from the heat. Transfer the fish fillets to plates, drizzle them with the pan juices, sprinkle with parsley, and serve. I also like to serve this fish with steamed broccoli, sugar snap peas, roasted cherry tomatoes, or sauteed broccolini.
