Shoreline skillet - The Field Kitchen
Lemon-Herb Lahontan Cutthroat Trout
10 minutes prep
10-16 minutes cook or dry
4 yield
A quick skillet lahontan cutthroat trout with lemon, herbs, and browned butter.
Recipe reviewed 2026-07-21 · Identification and food safety are part of the method
Ingredients
- 1 1/2 pounds cleaned lahontan cutthroat trout fillets
- 1 tablespoon oil
- 2 tablespoons butter
- 1 lemon
- 2 tablespoons chopped herbs
- Salt and pepper
Method
- Keep fish cold and pat the fillets dry.
- Season and sear in oil over medium heat.
- Turn, add butter and herbs, and baste until the thickest part reaches 145 F.
- Finish with lemon and serve immediately.
Field note & safety
Confirm current fishing rules and consumption advisories before keeping a catch. Keep it cold, prevent cross-contamination, and cook fish or shellfish to 145 F measured in the thickest part.
