PAN-FRIED TROUT WITH LEMON, BUTTER SAUCE, AND CAPERS from blackduck

Caper Fish.jpg

directions

Makes 2 servings

In a small bowl, mix the flour and the cayenne powder together. Thoroughly pat the trout dry with a paper towel and season the fish on all sides with kosher salt and freshly ground black pepper. Dredge the fish in the flour mixture, shaking off any excess flour. Heat a skillet over medium-high heat. Add the canola oil to the pan along with 1 tablespoon of butter. Once the butter oil mixture has stopped bubbling, place the fish in the pan. Cook until a golden crust forms on the fish, about 5 to 7 minutes. Flip the fish onto the other side and cook for another 2 minutes. Transfer the fish to a plate and make the caper lemon butter sauce.

Wipe out the pan and lower the heat to medium. Add the capers, the remaining butter, and lemon juice. Cook until the sauce is combined and just starts to bubble, about 1 to 2 minutes. Drizzle the sauce over the fish and serve.

ingredients

1 cup all-purpose flour 

1 tablespoon cayenne powder  

Two 6- to 8-ounce brown trout fish fillets, patted dry

Salt & Pepper

2 tablespoons canola oil 

3 tablespoons butter 

1 teaspoon capers

Juice from 1 lemon