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DILLY TROUT




Source of Recipe


rgm


List of Ingredients




2 pounds pan-dressed trout (or other small fish), fresh or frozen
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter or margarine
2 tablespoons dill weed
3 tablespoons lemon juice



Recipe



Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper.

Melt butter in a 10-inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork.

Place fish on a warm serving platter. Keep warm.

When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.