Garlic Butter Rainbow Trout
Prep Time: 10 minutes
|
Cook Time: 17 minutes
160 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish rainbow trout
2 tbsp olive oil
2 tsp all-purpose flour
1/2 tsp black pepper
1/2 tsp salt
4 tbsp salted butter
1 tbsp minced garlic
1/2 cup chicken stock
Lemon slices
Chopped parsley
Directions
Step 1
Blot excess moisture from trout using paper towel. Place trout on a large plate. Stir together flour, salt and pepper in a small bowl.
Step 2
Season flesh side of trout with flour mixture. Set aside.
Step 3
Heat olive oil over medium heat in a large pan for 2 minutes. Once oil is very hot, add trout flesh side down working in 2 batches. Sear for 3 minutes. Gently flip trout and cook 2-3 minutes longer. Repeat with remaining trout. Set trout aside on a plate.
Step 4
Melt butter in pan and add garlic. Cook 1-2 minutes, until fragrant and garlic is lightly browned.
Step 5
Stir in chicken stock. Return trout to pan and reduce heat to low. Simmer for 2-3 minutes longer.
Step 6
Add lemon wedges to pan and top with parsley. Serve hot.
