Trout With Browned Butter And Capers

• 1/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed
• 1/4 cup butter
• 1 tablespoon drained capers
• lemon wedges and parsley sprigs

1. On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.
2. In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.
3. Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist- looking in center of thickest part (cut to test), 2 to 4 minutes longer.
4. Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.
5. Transfer trout, skin down, to a plate. Spoon caper butter over fish and garnish with lemon wedges and parsley sprigs. Add salt and pepper to taste.

allpurpose, yellow cornmeal, salt, pepper, trout, butter, capers, lemon wedges

Taken from www.myrecipes.com/recipe/trout-with-browned-butter-capers (may not work)