Print Recipe

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
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.