Name: Pan
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 3 servings
Cuisine: All Cuisines
Ingredients: 1 pound steelhead trout, skin on (cut in approx. three 5 oz. pieces); ¼ teaspoon salt; ¼ teaspoon black pepper; 2 Tablespoons butter; 2 teaspoons shallots (chopped); 4 teaspoons minced garlic; ¾ teaspoon dried dill weed; 1 large lemon (half for juice and half for garnish); 2 Tablespoons chopped fresh parsley

1

Cut fish into three portions. Pat fish dry with paper towels to remove excess moisture. Lightly season fish (flesh side only) with salt and pepper.

2

Melt butter in large skillet on Medium heat. Add chopped shallots; cook for 2 minutes, stirring occasionally.

3

Place trout fillets in skillet (skin side facing up). Cook on Medium heat for 3 minutes, without moving them in the skillet. Stir garlic and dill weed into butter sauce. Cook fish/sauce 1 more minute until bottom of fish is browned. Stir sauce often, so garlic doesn't burn.

4

Turn fillets to the other side (flesh facing up). Use spoon to scoop up sauce; drizzle it on each piece. Cook fish 4-5 more minutes until cooked though, spooning sauce over fish often, as it finishes cooking.

5

When trout is cooked through and flakes easily, it's ready to serve. Transfer fillets to plates. To garnish, squeeze lemon juice over each fillet. Top with fresh parsley and a lemon slice, if desired. Enjoy!

Pan

Ingredients

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Instructions

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