Trout Meuniere

★★★★★ 1 Review
billyhaze avatar
By billy haze
from Philadelphia, PA

an old fashioned ,quick and easy dish. Classic Creole dish.

serves 4
prep time 5 Min
cook time 10 Min
method Pan Fry


  • 4
    medium trout
  • lemon juice
  • black pepper,freshly ground.
  • 2 Tbsp
  • 2 Tbsp
    canola oil
  • 1/4 c
  • 1/4 c
    lemon juice or white wine
  • 1/4 c
  • garnish with kiwi,avocado,or mango slices

How To Make

  • 1
    Rub Trout with lemon juice and pepper. Warm a platter for the fish in 200 degree oven.
  • 2
    Heat butter and oil in a large frying pan over medium-high heat. Add Trout and saute until lightly browned on one side, when edges become opaque and curl slightly,3 to 5 minutes, turn the fish. Heat until fish flakes easily when tested with a fork in the thickest portion.
  • 3
    Remove fish to the warm platter. Wipe out pan and melt butter. Add lemon juice and parsley all at once. Swirl and pour sauce over Trout.
  • 4
    Garnish with kiwi,avocado,or mango (optional)