Trout Grenobloise

Directions

1. 1
   Place flour in a shallow dish.
2. 2
   Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine.
3. 3
   Season butterflied trout lightly with more salt and pepper.
4. 4
   Pat both sides of the trout in flour, shaking gently to remove excess flour.
5. 5
   Heat butter or oil in a large skillet over medium-high heat.
6. 6
   Add trout to skillet, skin-side up.
7. 7
   Cook until pale golden, about 3 minutes.
8. 8
   Turn and continue cooking, 3 to 4 minutes more.
9. 9
   Remove trout to a warmed serving platter.
10. 10
    Remove skillet from heat.
11. 11
    Add butter, lemon juice, and capers.
12. 12
    Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes.
13. 13
    Pour sauce over trout and serve immediately.