Mountain Trout with Lemons and Capers

• 1/2 cup all-purpose flour
• Coarse salt and freshly ground black pepper
• 2 (12-ounce) trout, butterflied (have your fishmonger do this)
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• Juice of 1 lemon
• 2 teaspoons salted capers, rinsed

1. Place the flour in a shallow dish.
2. Add 1 teaspoon of the salt and 1/2 teaspoon of the black pepper; stir with a fork to combine.
3. Lightly season the trout with salt and pepper.
4. (If you prefer not to have your dinner looking at you while you eat it, snip off the fish heads with a pair of kitchen shears.)
5. Dredge both sides of the trout in flour, shaking gently to remove the excess.
6. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
7. Add the trout to the skillet, skin side up.
8. Cook until pale golden, about 3 minutes.
9. Turn and continue cooking until the fish is firm, an additional 3 to 4 minutes.
10. Remove the trout to a warm serving platter and tent loosely with aluminum foil to keep warm.
11. Remove the skillet from the heat.
12. Add the remaining 1 tablespoon of butter, the lemon juice, and capers.
13. Return to the heat if necessary to brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes.
14. Pour the pan sauce over the trout and serve immediately.

allpurpose, salt, trout, canola oil, unsalted butter, lemon, capers

Taken from www.epicurious.com/recipes/food/views/mountain-trout-with-lemons-and-capers-380368 (may not work)