Crispy-Skinned Rainbow Trout

Ingredients

• 2 rainbow trout fillets (4 ounces each, bones removed, skin on)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon butter
• 1 tablespoon ghee
• 1/2 tablespoon lemon juice (freshly squeezed)
• 2 tablespoons parsley (minced)

Instructions

1. Pat the trout fillets dry using paper towels. Sprinkle them with salt and pepper on both sides.
2. In a large 12-inch nonstick skillet, heat the butter and ghee over medium-high heat. Swirl to coat. When the butter starts foaming, add the fillets to the pan, skin side down.
3. Cook the trout fillets, gently pressing them with a wide spatula to ensure the skin is in contact with the pan surface, until the skin is browned, for about 3 minutes.
4. Sprinkle the fish fillets with garlic powder. Carefully flip them. Lower the heat to medium and keep cooking the fish until cooked through, for 2-3 more minutes. The internal temperature should reach 145°F.
5. Add the lemon juice to the pan and remove the pan from the heat. Transfer the fish to plates. Drizzle the pan juices over the fish. Sprinkle them with parsley and serve.