Dilly Trout

Recipe: Dilly Trout


  • 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


  1. Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open.
  2. Sprinkle with salt and pepper. Melt butter in a 10−inch fry pan. Add dill weed.
  3. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes.
  4. 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.
  5. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)