Trout with Lemon Caper Butter
Lemon Caper Butter:
- ¼ cup butter
- 1 teaspoon lemon zest
- 1 tablespoon capers
- 1 tablespoon chopped parsley
- ½ lb wild caught trout
- 1 lemon juiced
- 2 tablespoons Diane’s Secret Seafood Seasoning
- 2 bunches spinach
- 1 tablespoon olive oil
Prepare the Lemon Caper Butter by softening the butter and combining all ingredients into a bowl. Mix well and set aside. Set your FireDisc to medium and add oil. Once warmed, cook the fish, skin side up, for 3 minutes. Flip and dab the Lemon Caper Butter on the fish. Cook skin side down for 8 minutes. Once fully cooked, remove the fish from the FireDisc and set temperature to low. Add spinach to the pan cook for 3 minutes. Plate the spinach, capers, fish and enjoy!
100% of the profits from Diane’s Seafood Seasoning are donated to fight pancreatic cancer.
Seafood Seasoning Ingredient List
Salt, paprika, spices, dehydrated parsley, parmesan cheese (pasteurized cow’s milk, cheese culture, enzymes), dehydrated garlic, monosodium glutamate, corn starch, hydrolyzed corn gluten with sunflower oil, sugar, onion powder, refined soybean oil, yeast extract, natural flavors and less than 2% silicon dioxide added to prevent caking. CONTAINS MILK.
- Additional information
Weight 2 lbs Dimensions 6 × 4 × 4 in
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