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Ингредиенты
- 1 lrg or possibly two small skin-on fish fillets abt 8 ounce
- Â Â (rainbow trout, small salmon, or possibly brown trout)
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour for dredging
- 2 Tbsp. Canola oil
- 3 Tbsp. butter
- 1 Tbsp. capers liquid removed
- 1 x lemon juiced
Инструкции
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and warm, add in Canola oil followed immediately by 1 Tbsp. butter.
- As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook till golden brown crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook till skin turns golden. Remove to a hot plate.
- Pour out the cooking fat, add in remaining butter and quickly fry the capers. Remove pan from the heat, add in lemon juice to pan and swirl. Pour sauce over the fish and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 2 servings | |
| Calories 283 | |
| Calories from Fat 276 | 98% |
| Total Fat 31.31g | 39% |
| Saturated Fat 11.98g | 48% |
| Trans Fat 0.06g | |
| Cholesterol 46mg | 15% |
| Sodium 250mg | 10% |
| Potassium 36mg | 1% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.59g | 0% |
| Protein 0.37g | 1% |
