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Dilly Trout


  • 2 pounds pan-dressed trout (or other small fish), fresh or frozen
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup butter or margarine
  • 2 tablespoons dill weed
  • 3 tablespoons lemon juice


  1. Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper.
  2. Melt butter in a 10-inch fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork.
  3. Place fish on a warm serving platter. Keep warm.
  4. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.

Yield: 6 servings

Per Serving: 140 Cal (95% from Fat, 1% from Protein, 4% from Carb); 0 g Protein; 15 g Tot Fat; 1 g Carb; 0 g Fiber; 24 mg Calcium; 1 mg Iron; 748 mg Sodium; 41 mg Cholesterol

Source: Possum Kingdom Lake Cookbook

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