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Pan seared trout

Servings: 1
Rainbow trout
salt and pepper
vegetable or olive oil

 

Use a cast iron pan. Add oil to coat the bottom of the pan; do not use butter. Turn to a medium-high heat.

Salt and pepper the trout fillets. Add to the heated pan skin side down.

Once the skin side is fairly crisp, flip to the flesh side and give the fillets a quick sear. Remove and plate.

 
 
 
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