This is probably not the lightest dish! But the infamous “they” said that fish has a high water content and when you fry it in oil, the fish itself does not absorb the oil, so if you put that delicious crispy skin aside, you can actually still have a healthy meal. ;-). Trout is a great local fish that we find often at the markets in Colorado. The trout is brought in fresh, and you can sure taste the difference!
This was another inspiration from my favorite guide – “The Flavor Bible“, pairing the fresh trout with butter, sage, capers and lemon. It’s actually super fast and easy to cook!
Ingredients:
- 1 cup organic canola oil
- 3 whole trout
- 1/2 cup flour for dredging
- 6 tbsp butter
- 20 sprigs of fresh sage
- 3 tbsp of capers
- rock salt
- 2 tbsp fresh chopped Italian parsley
- lemon as needed
Directions:
Sprinkle rock salt on the inside and outside of the fish. In a large deep skillet, add the oil to medium-high heat. Pat the capers dry and add to the oil. Once the capers pop, you can remove them with a sieve and place onto a paper towel to drain some of the oil. Dredge the fish in the flour, then place the fish into the oil. Cook for 3-5 minutes on each side, depending on the thickness. Meanwhile, in a small saucepan add the butter to medium high heat. Once hot and bubbling, add in the sage leaves. Cook until sage becomes crispy and the butter turns brown. Make sure not to burn the butter. Remove the fish and place onto a platter. Pour the sage butter onto fish and sprinkle with the parsley. Serve with lemon wedges. This served 5 hungry adults. Also served with the side dish of Haricot Vert (with Almonds and Parmesan).
