Rainbow Trout pan seared in fresh lemon juice and fresh ground pepper.
Calories: 605 kcal
cut into serving size pieces
juice of 2 lemons
chopped fresh parsley
fresh ground black pepper
fine sea salt
Put lemons in the microwave on high for 30 seconds (these were right out of the fridge, reduce to 20 seconds if room temperature). Roll lemons on a clean surface, slice in half and squeeze juice into a small container. Mix in the chopped parsley, pepper and salt.
Cut the trout fillets into serving size pieces and pat dry.
Heat the olive oil in a cast iron skillet or large pan over medium heat. Add the garlic,stir, then add the fillets, skin side down and cook for 5 minutes. Carefully turn the fish using fish tongs if you have them (if you don't I HIGHLY recommend them), and cook for 2 minutes more. Turn again so the skin side is down, turn off heat and pour the lemon juice mixture over the fillets. Let stand for a few minutes before serving.
If working in two batches: Preheat oven to 250 degrees F. Cook as directed above, adding half of the lemon juice mixture to the first batch and reserving the rest for the next batch, then remove to an oven safe dish. Keep in the preheated oven while preparing the second batch. Do not add additional oil or garlic to the pan before cooking second batch.
Pan Seared Lemon Pepper Rainbow Trout
Amount Per Serving
Calories from Fat 297
% Daily Value*
Total Fat 33g
Saturated Fat 5g
* Percent Daily Values are based on a 2000 calorie diet.