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
Steps:
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.
one whole grayling cleaned and dressed (fins removed leave the head and skin)
2 tbsp chopped green pepper
2 tbsp chopped red pepper
2 tbsp chopped onion
2 thin slices of lime
1 tbsp butter
1 tsp tarragon
2 tbspn dark rum
seasoning salt and pepper to taste
Steps:
Coat the cavity of the fish with seasoning salt, pepper and tarragon. mix peppers and onion and stuff into cavity cumble butter into the cavity finally adding the lime slices. Take the stuffed fish and wrap with tinfoil. Just prior to sealing pour the rum over the fish. Cook on medium high BBQ for approx 7 min / side or until cooked through. Be careful not to overcook as the bones will pull away with the meat if overdone. Once complete scrape skin away and using a fork tease the meat away from the medial line in the fish. This should leave all the bones attached to the skeleton Bon Appetite
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