Trout Menuire

Blog // Culinary Event // The Experience // February 10, 2014



Worcestershire Sauce


Tony Chachere’s Seasoning

Lemon & Pepper Seasoning

Trout Fillets

Olive Oil

Dredge Trout fillets in flour. Cover bottom of nonstick fry pan with olive oil and heat on high. Cook filets for 1 and 1⁄2 minutes and turn over. Once the fillets have begun to caramelize, squeeze lemon, and marinade with worcestershire sauce on top of fillets. Season with Tony Chachere’s and Lemon Pepper seasoning and cook for another 1 and 1⁄2 minutes. Serve hot.

© CajunFishing Adventures

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