Sautéed Rainbow Trout with Lemon-Lime Drizzle
Rinse fillets and pat dry. Lightly season with salt and pepper.
Melt 4 tablespoons butter in a sauté pan over medium heat.
Lightly dredge each fillet in flour and pan sauté 2 or 3 fillets at a time for about 6 to 8 minutes, turning once. Increase heat to medium-high, but do not burn butter. Add more butter as needed with each batch. Keep warm.
Add any remaining butter and the zest and juices of the lemon and lime. Drizzle over the cooked fish.