Brown Butter Rainbow Trout

Another fish recipe. It's real simple to make, and really enjoyable to eat! Give 'er a try and I'm sure you'll love it, too! This works well over rice, or even paired with a salad. (I paired it with my Easter recipe "cheater" post - Balsamic Butter Asparagus.....it was a buttery dinner ;) .

*This recipe is for 1 8-ounce filet. Obviously you can easily double/triple qty if making more servings!*

Brown Butter Rainbow Trout

• 1 8-oz Rainbow Trout Filet, cut in half
• 2 tbsp butter
• 1/2 lemon, juiced
• s&p

1. Warm cast iron skillet on med-high heat. Add butter and allow to melt and brown a few minutes.
2. Squeeze lemon juice into melted butter and whisk to combine. Add s&p at this step as well.
3. Let butter and lemon juice cook about 2 minutes before adding fish (or until butter is bubbly and visibly brown). Add fish to pan, skin side up. Cook for 2 minutes then flip. Cook for another 2 minutes, or until fish is cooked all the way through (/ flakes apart easily).
4. Spoon butter sauce over fish and rice before serving. Enjoy!