Pan-Fried Rainbow Trout

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 (4 ounces) rainbow trout fillets (bones removed, skin on)

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 tablespoon butter

1 tablespoon ghee

1/2 tablespoon lemon juice (freshly squeezed)

2 tablespoons parsley (minced)

Directions

Pat the trout fillets dry using paper towels. Sprinkle them on both sides with salt and pepper.

In a large 12-inch nonstick skillet, heat the butter and ghee over medium-high heat. Swirl to coat. When the butter starts foaming, add the fillets to the pan, skin side down.

Cook the trout fillets, gently pressing on them with a wide spatula to ensure the skin has contact with the pan surface, until the skin is browned, for about 3 minutes.

Sprinkle the top of the fillets with garlic powder. Very carefully flip them over. Lower the heat to medium and keep cooking the fish until cooked through, for 2-3 more minutes.

Add the lemon juice to the pan and remove the pan from the heat. Transfer the fish to plates. Drizzle the pan juices over the fish. Sprinkle them with parsley and serve.

Nutrition

• Serving Size: 1 trout fillet
• Calories: 360 kcal
• Total Fat: 28 g
• Saturated Fat: 10 g
• Sodium: 383 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 28 g