Bob’s Sauté Trout

  • Trout, fillets or bone-in (without the skin, head, or tails)
  • 1 cup chopped onions
  • 1 1/2 sticks butter
  • lemon
  • salt
  • pepper
  • garlic salt
  1. Melt butter in skillet.
  2. Add onions and sauté.
  3. When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
  4. Cook on medium / medium high heat.
  5. Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
  6. Brown fish and onions or lightly blacked.

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