Rainbow trout fillets are quick-cooking, delicately flavored and perfectly complemented by a delicious buttery sauce. While it may sound fancy, meunière is actually French for “miller’s wife” and in this case, refers to a simple preparation method that includes dusting the fish with seasoned flour and sautéing it in brown butter sauce with lemon.
Rainbow Trout Meunière
- 4 rainbow trout fillets, skin on (6 to 8 ounces each)
- 3/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 1-1/2 tablespoons shallots, very finely chopped
- 1-1/2 to 2 tablespoons freshly squeezed lemon juice
- 3 to 4 tablespoons fresh parsley, finely chopped
- 4 lemon wedges
- Combine the flour, salt, paprika, onion powder and a few grinds of black pepper in a shallow dish. Dredge the fillets in the flour mixture, shaking off the excess.
- Heat the olive oil along with 2 tablespoons of the butter in a large skillet over medium-high heat. Add 2 of the trout fillets, skin side up and cook until golden on the first side, 1-1/2 to 2 minutes. Turn carefully and finish cooking, 1-1/2 to 2 minutes longer. Transfer to a serving platter and repeat with the remaining 2 fillets.
- Keeping the pan over medium-high heat, add 1 tablespoon of the remaining butter. Add the shallots and sauté until soft and translucent, about 1-1/2 minutes. Add the remaining butter and cook, stirring constantly, until the butter begins to foam and the color starts to darken. Quickly whisk in the lemon juice, add the parsley, combine well, drizzle over the trout fillets and serve immediately. Garnish with lemon wedges.
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