Dilly Trout
Recipe type: Seafood
Serves: 6
  • 2 pounds pan-dressed trout or other small, fresh or frozen pan-dressed fish
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 Cup butter
  • 2 Tablespoons dill weed
  • 3 Tablespoons lemon juice
  1. Thaw frozen fish. Clean, wash, and dry fish.
    Cut fish almost through lengthwise and spread open.
    Sprinkle with salt and pepper.
    Melt butter in a 10" fry pan. Add dill weed.
    Place fish in a single layer, flesh side down, in the hot dill butter.
    Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork.
    Place fish on a warm serving platter. Keep warm.
    When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.
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