A single trout fillet makes a perfect-sized appetizer. Serve with half a cup of dressed greens for an elegant touch.

• 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.