We are three months into the new year and many in our community will be abiding by the lent season. Meaning, there is no consumption of meat on Fridays for nearly 6 weeks starting on Feb. 18. A wonderful fish that is caught locally is rainbow trout. Here is an easy, tasty dish using local ingredients. Serve with steamed or sauteed vegetables, rice, and/or garlic mashed potatoes.

Pan Fried Rainbow Trout

INGREDIENTS

2ea Rainbow trout, filleted
1/3 c Masa harina or fine cornmeal
1/2 tsp Smoked paprika
1/2 tsp Granulated garlic
Salt and pepper, to taste
Avocado oil (or other high-heat oil), as needed
2 tsp Rough chopped capers
1 tsp Chopped parsley
1/2 c Lemon juice
2 tbsp Butter

INSTRUCTIONS

Combine masa harina (or cornmeal), smoked paprika, granulated garlic, salt, and pepper in a shallow dish.
Dredge each trout fillet evenly in the seasoned mixture.

Heat a large cast-iron or stainless-steel skillet over medium to medium-high heat. Add enough oil to coat the bottom of the pan.

Place trout fillets in the skillet flesh side down and cook 1–2 minutes. Brown evenly, then turn to the skin side and cook for an additional 1–2 minutes, or until the fish flakes easily.

Remove fillets to a platter. Carefully add lemon juice to the hot skillet and reduce briefly (about 1 minute). Add butter, swirling to emulsify. Stir in capers and chopped parsley.

Spoon pan sauce over trout and serve with additional lemon wedges.

Serve with steamed or sauteed vegetables and a salad (asparagus, broccoli, artichokes, green beans, etc.).

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.