Ten Minute Trout With Lime

I was always scared of cooking fresh fish until I found this recipe. I use it for trout, whitefish - any delicate fish, not the heavier, oily ones. Guests love it and it looks great on a plate all crispy and brown. Try it!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs trout fillets (with skin)
• 2  teaspoons butter
• 1  teaspoon dried thyme
•  salt and pepper
• 1  lime, cut in wedges

Directions

1. Sprinkle flesh side of fillets with thyme, salt and pepper.
2. In a large nonstick skillet, melt butter over medium-high heat; cook fish, skin side up, for about 4 minutes or until bottom is nicely browned.
3. Turn fish over and cook for about 2 minutes or until fish is opaque and flakes easily with a fork.
4. Serve with a generous amount of lime squeezed over top.