Garlic Butter Steelhead Trout

Instructions

1. 1
   Pat trout dry, remove any pin bones, and season both sides with salt and pepper.
2. 2
   Preheat a large skillet over medium-high heat. Add olive oil until shimmering.
3. 3
   Place trout skin-side down. Press gently for 10 to 15 seconds so the skin stays flat.
4. 4
   Sear without moving for 4 to 5 minutes until the skin is crisp and golden.
5. 5
   Flip the fish. Add butter and baste continuously as it foams, 2 to 3 minutes.
6. 6
   Push fish to the side. Add garlic to the butter and cook 30 to 45 seconds until fragrant. Add red pepper flakes if using.
7. 7
   Deglaze with white wine or broth, scraping up browned bits, 20 to 30 seconds. Remove from heat and stir in lemon zest and juice.
8. 8
   Sprinkle with parsley, spoon sauce over the fish, and add capers if desired.
9. 9
   Rest 2 minutes and serve with lemon wedges.