Trout sautéed with lemon butter and capers

Trout sautéed with lemon butter and capers.

Salt and pepper the Trout, and lightly flour fillets.
Melt about 2tbls. butter in a pan, when it starts to froth then subside, add fillets.
(add a little more butter if needed when turned)
Turn fillets.
Cook about 3-5 mins. per side.
Remove fillets to serving plate.

Add about 1 tbls butter, juice of one half lemon and 2 tbls. of capers; heat through and pour over fillets.

Back to Longboat Key Charters to catch the fish for this recipe!!