| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 servings |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
Instructions
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 617 |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 179 mg |
| Sodium | 694 mg |
| Serving Size | 1 of 2 servings |
| Calories | 617 |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 46 g |
| Cholesterol | 179 mg |
| Sodium | 694 mg |
Reviews
Very simple and good. Didn’t have shallots so I improvised with a sliced up leek. Not only did this taste great but the leek really made it a beautiful looking dish, served with carrots, and scalloped potatoes. Thank you Chef
easy peasy… no capers on island but had shallots. All in all a good easy recipe that pleases the mouth!
used on salmon, trevally and parrot fish fillets. use the spatula… tongs will break the fish when cooked properly but if you are making fish chips then have at it 🙂
Directions and video differ. Directions say skin side down first but video shows flesh side down first. I have not made this yet
Loved the recipe. It’s super tasty and easy.
Delicious!
Great
Recipe was simple and delicious. Couldn’t keep my electric stove at high due to smoke, but medium still did the trick. For the pan sauce, I added shallots as suggested by another commenter and substituted 2 tbsp of lemon juice concentrate.
This was so simple and everyone loved it. Thank you.
Easy, delicious and the capers made my walleye a must repeat! Thanks
Was iffy about those capers, but man do they really make a difference. I made this for my mom since she loves fish and she fell in love with the flavor. We will be making this again together so she can see how 🙂