Pan-fried Rocky Mountain Trout

By Christy Rost

Ingredients:

		2 1/2-pound trout, butterflied
2		tablespoons butter
		coarse salt and freshly ground black pepper, to taste
2		lemon wedges
3		sprigs fresh parsley, chopped (optional)

Rinse butterflied trout and dry with paper towels; set aside.

Heat a large skillet (preferably nonstick) over medium heat; add butter and swirl to coat bottom of pan. When butter is melted, add trout, skin side down, with fish in closed position. Cook 2 minutes, turn trout over, and cook 2 minutes more.

Open trout to butterflied position. Cook 2 minutes, skin side up. Carefully flip trout with spatula, season with salt and pepper, and cook 2 minutes more, or until interior of fish is golden brown and fish is done.

Transfer trout to serving plates and garnish with lemon wedges and a sprinkle of chopped parsley, if desired.

Recipe serves 2.