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We do not eat a lot of fish in my house for 2 reasons, 1-my kids don’t like it and 2- I don’t like it 🙂  I don’t typically like the taste of most fish (there are exceptions), but what I hate most about eating fish is that you are hungry 30 minutes after you finish eating.  It never fails when I order fish or make fish I eat the entire plate, but by the time I get home or finish cleaning up the kitchen I am starving again and then I just say screw its and eat a tray of brownies.  Now how is that helping me loose weight?  See, I really do blame fish for making me gain weight, yep, that is the problem! So, I just don’t cook it very often:)

However, my youngest son loves trout!  Go figure-the kid that hates everything loves trout and orders it at every restaurant that has it on the menu.  So… every now and then I will make trout and it actually is one of the fish dishes that I like, but I am still hungry 30 minutes after dinner and I still eat a tray of brownies to fill me up-oh the things we do for our kids, right??
If you are scared of cooking fish then you first need to make my recipe for Lemon Baked Cod-it is dummy proof! But, then you need to try this dish.  It is super easy and QUICK!  It will take you 15 minutes-be sure and have the steamed veggies ready or salad tossed before you start this recipe.
A note about buying fish-be sure you buy your fish from a store that specializes in fish. A store that gets fresh fish in every single day and is busy!  DO NOT buy your fresh fish from your local grocery store such as Tom Thumb or Kroger. They don’t have a high turn over rate and the fish is not the freshest it can be. Spend the extra money and take the extra time to go to a fish monger or specialty grocery store-you will thank me!
I have linked items that I love that will help you when you are cooking fish. Just click on the picture and it will link you to a site to purchase. 
Send me your questions and your thoughts!
Enjoy!

 

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Pan Fried Trout with Lemon

Makes 4 Servings

4 skin-on trout filets
1/2 cup flour 
2 Tablespoons olive oil
3 Tablespoons butter
1 garlic clove, minced
2 Tablespoons parsley, minced
1 lemon, juiced
Salt and pepper

Season fish fillets with salt and pepper.  Place flour in a shallow bowl or pie dish.  Dredge fillets in flour, shaking off excess.

Heat oil over medium-high heat in a large non stick skillet.  Add 1 Tablespoon butter and allow to become frothy. 

Place fillets, skin side down in skillet and cook for 3 minutes.  Gently flip using a large thin spatula and cook an additional 3 minutes on the other side.  

Remove fillets to a plate.

Add garlic, parsley, reaming 2 Tablespoons butter and lemon juice to pan.  Cook for 1 minute and turn off the heat.  

Plate the fish and pour the pan sauce over the fillets.

Notes:
*Use a good nonstick pan and never put a nonstick pan in the dishwasher
*Use a thin spatula or a fish spatula to make flipping the delicate fish easier.



Needed Items