Lake Superior Trout with Lemon-Caper-Butter Sauce

Lake trout, a member of the Salmon family (which includes trout, char, and salmon) is native to northern North America (primarily Canada, Alaska, and Lake Superior). Trout is considered an oily fish, which means it is high in Omega-3 fatty acids - very good for the heart. I love the taste of trout so I like to prepare it very simply - sauteed in lemon juice and butter. Sometimes I add capers, sometimes I don't.

Serves 2

Ingredients:
1 pound Lake Trout fillets, deboned (use needle nose pliers to remove the bones, be careful to tear the fish as little as possible) 
2 ounces butter (4 tablespoons)
Juice of 1 lemon
1-2 tablespoons capers, well drained and rinsed (optional)

Debone the trout and pat dry with paper towels.

Melt the butter over medium-low heat, add the lemon juice and capers and saute for about 1 minute - until the butter is slightly browned and the capers have popped. Transfer the trout to the pan, flesh side down, and saute for 2-3 minutes. Turn the trout and saute for another 2-3 minutes on the other side.

Transfer the trout to a plate, let rest for 2-3 minutes, remove the skin and serve with a green salad.

Bon appetit!