Dilly Trout
Author: Epicurus.com Kitchens
  • 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/dilly-trout/4562/