Pan-fried Rainbow Trout/ Quick and easy

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol.

Clean the rainbow trout under cold water and pat dry with paper towels.

Season the fish inside and out with salt and black pepper.

Dredge the trout in flour, shaking off excess.

Heat butter and olive oil in a large skillet over medium heat until the butter is melted and bubbling.

Add the trout to the skillet, cooking for 4-5 minutes on one side until golden brown.

Carefully flip the trout and cook for another 4-5 minutes until the other side is golden and the fish is cooked through.

Remove the trout from the skillet and place on a warm plate.

Add minced garlic and chopped onion to the skillet, sautéing until translucent.

Pour in white wine and scrape the bottom of the pan to deglaze, cooking for 2-3 minutes.

Stir in capers and paprika, cooking for an additional minute.

Add fresh herbs and seasonal greens to the sauce, stirring to combine.

Squeeze fresh lemon juice over the trout before serving.

Serve the trout drizzled with the sauce and garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens