Pan-fried Rocky Mountain Trout| Christy Rost
- 2 1/2 -pound trout, butterflied
- 2 tablespoons butter
- coarse salt and freshly ground black pepper, to taste
- 2 lemon wedges
- 3 sprigs fresh parsley, chopped (optional)
Rinse butterflied trout and dry with paper towels; set aside.
Heat a large skillet (preferably nonstick) over medium heat; add butter and swirl to coat bottom of pan. When butter is melted, add trout, skin side down, with fish in closed position. Cook 2 minutes, turn trout over, and cook 2 minutes more.
Open trout to butterflied position. Cook 2 minutes, skin side up. Carefully flip trout with spatula, season with salt and pepper, and cook 2 minutes more, or until interior of fish is golden brown and fish is done.
Transfer trout to serving plates and garnish with lemon wedges and a sprinkle of chopped parsley, if desired.
Recipe serves 2.