A Friday Fish Dish

| March 20, 2020

From Rachael Ray’s kitchen: Trout with lemon & butter


4 tablespoons butter

2 skin-on trout fillets (6 to 8 oz. each)

Salt and pepper

4 sprigs thyme

2 small lemons, 1 thinly sliced and 1 juiced

1 tablespoon finely chopped flat-leaf parsley


In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.

Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.

Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley. Always adjust the seasonings to suit your own taste.

The trout I bought was steelhead trout and came in two serving-sized pieces. Both had the skin on, so I took my time with one piece for the lemony-butter version. With the skin on, the fish should not cook too quickly and burn, but add a few drops of olive oil in the bottom of the pan to lubricate it. You can also brush that pan side of the trout with oil to keep it from sticking. It is quick and easy, and needs only a good veggie dish to go with it, and maybe a good, crusty bread from your local bakery shop. (Let’s support the independent people! They need love, too.)

The second recipe involves outdoor cooking on a grill, assuming you do go fishing and fix the finny fellow on the spot. I went to my local Ace Hardware to pick up pickling spice for corned beef and found that the “outdoor food on a grill” stuff was already in place and pawing the ground to get going. So I walked out of there with pickling spice, and several grill seasonings/rubs, one of which was for fish and fowl both. That’s what I took home, along with the other stuff, and I found that using this grilling rub as a base for seasoning the trout and (very carefully) letting it sit in the skillet and mushing the cooking liquid over it with a spatula, as if it were eggs being cooked sunny side up, does work nicely.  Being fresh, the trout took very little time to cook either way, and when added to a plate full of mixed potatoes and broccoli, along with a good crusty bread and some spreadable stuff is the way to go. And the price, per serving is worth it if you prefer good, healthy food over That Other Stuff.

As AW1Ed says, “Keep it simple, Sailor!” and it’s better.

Essentially, it’s the seasoning that can enhance the flavor or interfere with it, and the second choice, lightly using a fish/fowl prepared seasoning to enhance it, is up to you. Some people like to just cook the fish without adding anything.

Me? I’ll give everything a shot.  Lake perch vs. ocean perch on Fridays for supper…. Coated in cornmeal, salt and pepper, and pan-fried with roasted baby potatoes on the side and some green beans and cut veggies….mmm. And while we used to have  Sunday Dinner at night, Pop changed that to popcorn and soda because Ma changed Sunday Dinner to an after-church meal.

Category: Economy

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5th/77th FA

A Friday Fan Fare. And we are all fans of our “Fair Lass” The Head Lioness of TAH, Keeper of the Skillet, Spoon, and Spatula. We must have been extry good this week to get a repeat of recipes to tempt the palates of the hungry. Lubs me some fishes, cooked just about anyway you want to cook it. I don’t do talapia once I found out it really wasn’t an edible fish, but a farm made concoction designed to increase profits. Now that the rain has kinda sorta quit, the temps are going up, the crappie are bedding and getting fat. When we fish locally, we don’t keep anything that is not filletable, that way we don’t have to fool with the bones so much.

You get the Golden Spatula Award for this one Mi’Lady. ps My box of Nebraska Cookies just arrived in the mail. Want some?…With ice cream?

Comm Center Rat

Seems like a delicious recipe, but I’m having a hard time unseeing those pixelated heads of fish being held by today’s fake SEAL, Dane Reason (AKA “Moses). LOL


Dang it, now I’m el hungry-o for fish.
This and parmesan and pine nut couscous, a white wine…


Now you’ve gone and done it. The troops will now expect TWO cooking posts a week, and will whine like little girls if they don’t get it. Thanks for that, Ex.

Quite correct, I’m on the ‘Less is Better’ team when it comes to seafood. Olive oil/butter, S&P, lemon, and maybe some Old Bay because I grew up with the stuff, and that’s usually it. Let the seafood flavor shine through.

5th/77th FA

Yes she has…yes we will…AND…yes we will! *leer*



Da fuck am I gonna do with you?

Jeff LPH 3, 63-66

Last night I bought hot sausage links, marinara gravy, cheese raviolis and shredded cheese. Later tonight, I’ll put it together in a throwaway 9×13 Aluminum cake pan.