Pan Fried Rainbow Trout
When I'm feeling a bit bereft in the menu planning arena, I'll often ask my husband what he would like. He either says, "I'll eat whatever you make" or he answers emphatically with, "Pan Fried Rainbow Trout."
Ingredients
- 2 rainbow trout filleted
- ⅓ cup fine cornmeal or masa harina See notes
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- salt and pepper to taste
- avocado oil or other high-heat oil
- ½ cup lemon juice
- 2 Tablespoons butter
Instructions
- Mix the cornmeal or masa harina with the smoked paprika and granulated garlic, salt, and pepper.
- Coat each trout fillet with the seasoned cornmeal.
- Heat a large cast-iron skillet (or stainless steel) over medium to medium-high heat. Add oil to cover the bottom of the skillet.
- Lay each trout fillet into the skillet flesh side first. Let it brown, then turn it to the skin side. Allow it to cook till the fish lightly flakes.
- Remove the fillets to a platter and carefully pour the the lemon juice in the skillet. It reduces fast! Turn off the heat, then add the butter and swirl it around to incorporate it into the lemon juice.
- Pour the pan sauce over the fillets and serve with extra lemon wedges.
Notes
This recipe states "2-4 servings" and calls for 2 Rainbow Trout. Some people can eat a whole trout. Others can only half of one. Take into consideration the appetites of those you are serving!
Masa Harina is cornmeal that is used in Mexican cuisine. It has been treated to remove the hulls from the kernels which makes it softer and easier to digest. This is the corn meal used to make corn tortillas. I tend to use it whenever I want to use cornmeal.
Tried this recipe?Let us know how it was!