Rainbow Trout is a fresh water fish similar in color to salmon
and a bit milder in taste. Trout fillets make for a very good dining experience and this recipe is quick and easy. Sautéed Rainbow Trout with Simple Butter Sauce
4 Rainbow Trout Fillets, about 8 ounces each
Salt and pepper to taste
4 Tbsps. Butter
2 Tbsps. Fresh Dill Weed, chopped
Season both sides of the trout fillets with salt and pepper. Heat the butter in a large, preferably nonstick skillet over medium-high heat until lightly browned, being careful not to burn. Add the fillets, skin-side down. Sauté until lightly browned, about 3 minutes, depending on thickness. Brown the other side for about 3 more minutes. Remove from pan and place, skin-side down, on individual serving plates. Sprinkle each with the fresh dill. Drizzle a little of the pan butter over each serving.
Serve immediately.
