Publix had some fresh rainbow trout filets today. I haven't had them since I lived up north. This was a nice and simple recipe, tasted great! We made some white rice with some mixed veggies in it.
rainbow trout fillets, skin on
1/4 cup all-purpose flour
1 teaspoon grated lemon rind
1/2 teaspoon dried thyme
salt and pepper
2 tablespoons lemon juice
2 teaspoons vegetable oil
1 Divide fish into equal pieces if necessary.
2 In shallow bowl, combine flour, lemon rind, thyme, salt and pepper.
3 Dip fish into lemon juice; dredge in flour mixture, turning to coat.
4 In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork
I started skin side down and the butter was my addition to the recipe! Can't go wrong with buttah!
Get them dredged.
Flip em and butter them up.