Trout Meuniere Recipe

05 February 2012

I know I've said it before but I am a seafood fanatic, and we're not talking trips to Red Lobster fanatic we're talking fresh, wholesome cooked seafood of all varieties, including my current favorite, trout.

 I stumbled upon this recipe while browsing through one of my mom's ancient cookbooks a ways back while brainstorming how to cook the trout I just picked up. And after going through the simple steps I came out with quite possibly the most delicious piece of fish I'd ever tasted, and no I'm not exaggerating. So when I wanted to try my luck again this week, I was just as amazed to find that not only was it not a fluke the first time but it was just as amazing, if not better the second time, perhaps because of the extra oomph of wine I added...

Love Trout? You Have to Try This!
Trout Meuniere - Serves 2
1 Butterflied Trout (Remove Skin if Preferred, Rainbow is a favorite)
Garlic Powder
Salt and Pepper
1/4 C Flour
2 Tbsp. Butter
A Few Green Onions, Chopped
1 Tbsp. Lemon Juice
Parsley - Optional
3 Tbsp. Sherry
 Sprinkle Trout with Garlic Powder and set aside.
In a bowl combine, flour and a sprinkle of salt and pepper (to your taste). Dip Trout in flour mixture and shake off excess. Melt butter on high heat, then add fish.
Brown on both sides, add more butter (if needed) to sauté green onions.
Deglaze pan with sherry and lemon juice, reduce heat to simmer and let cook for 5-10 mins.
Sprinkle with Parsley and Enjoy.