Seafood is a staple in my household and we eat it a few nights a week, most weeks. I’m a big fan of salmon, but I enjoy other fish as well. Trout season has just begun, and we’re starting to see it at fish stores, farmer’s markets, and grocery establishments in abundance. I just love the flavors of both rainbow and brown trout because they’re white flakey filets are so delicate and fresh tasting. They also cook up so fast that you barely bat an eye and they’re done, which makes it a deliciously easy dinnertime option.
You can usually buy trout already filleted for you, but if they only come whole, ask your fish monger to do it for you, especially if you’re not well skilled with a knife. You want to keep the thin meaty texture in tact, so none goes to waste. I prefer to keep the skin on one side of each filet, so the fish stays tender and doesn’t dry out too quickly during cooking. I also happen to love the crispy skin of trout, but if you’re not a big fan, you can eat it off the skin on your plate without having to take it off before cooking.
A dusting of cornmeal and flour adds a convenient crunch to a trout filet and a smooth, and creamy dollop of dill butter when it’s warm right out of the pan, makes it taste even better. This meal is made in minutes and tastes like a professional put it together for you, but no, you made it yourself.
3-4 trout filets
1/3 cup cornmeal
1/3 cup all-purpose flour
big pinch of salt and pepper
4 tablespoon butter, room temperature
1 tablespoon dill, minced
oil for cooking
- Remove trout from any packaging and blot dry with paper towels, set aside.
- In a bowl, add cornmeal, flour, salt and pepper, whisk together. Dip each filet into mixture on both sides, set aside.
- In a small bowl, mix together butter and dill, set aside
- In a large non-stick skillet, add 2 teaspoons oil and place over medium-high heat. After 2 minutes, add trout, flesh side down. Cook for 3 minutes, flip and turn heat to medium-low.
- Continue cooking for 3-4 minutes, or until top of filet is firm to touch. Squeeze lemon over top and place filets on individual plates. Dollop with dill butter and sprinkle with any additional herbs. Enjoy!