Trout Fillets in Brown Butter and Lemon
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 fillets
- Serves:
- 2
ingredients
- 29.58 ml all-purpose flour
- 29.58 ml yellow cornmeal
- 4.92 ml Old Bay Seasoning
- 44.37 ml butter, divided
- 29.58 ml olive oil
- 29.58 ml fresh lemon juice
- 29.58 ml fresh chives
- 2 trout fillets
directions
- Pat trout fillets really try with paper towels.
- Mix the flour and corn meal and Old Bay on paper plate.
- Flour the fillets and set aside.
- Melt 2 T of the butter with 2 T of the oil in non-stick or cast iron skillet over med-hi heat (you want this to get really bubbly brown).
- Cook the trout on each side until crisp and nicely browned. Remove to plate.
- Add the remaining tablespoon of butter and the snipped chives to the butter/oil in skillet and while still spitting and sputtering, pour over fish.
- Serve with lemon wedges.
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RECIPE SUBMITTED BY
<p>I'm a 63 year old retired neonatal nurse, Cooking always has been and remains my passion...one of the Rules for Life is to approach love and cooking with reckless abandon. I embrace that fully. <br /><br />.</p>