Serves: 4
Total Calories: 937

1/2 cup all-purpose flour, sifted
1 teaspoon Chimayo chili powder, or to taste
1 teaspoon salt
1 pinch fresh ground black pepper
8 small trout fillets, 3 - 4 ounces each, rinsed and drained
2 tablespoons vegetable oil
3 - 4 tablespoons unsalted butter, softened
1/4 cup chopped fresh parsley
1 tablespoon chopped cilantro leaves
juice of 2 lemon

Mix the sifted flour with the chili powder, salt, and pepper and spread out on a flat plate. Dredge the trout fillets in the flour, and lay out on a flat dish or baking rack.

Heat the vegetable oil to hot, but not smoking, in a heavy nonstick skillet. Pan-fry the fillets in the hot oil for about one minute on each side, then add the softened butter and cook until the fillets are golden, another minute on each side. With a slotted spatula, remove the fillets to 4 warmed plates. Toss the parsley, cilantro, and lemon juice into the skillet and whisk together 1 or 2 minutes until hot. Pour the sauce over the trout fillets, garnish with parsley and lemon wedges, and serve.


Fun Fact: Smokey Bear Historical Park in Capitan, New Mexico, is the birthplace and burial site of the world’s most well-known bear. In May of 1950, man-made fires destroyed 17,000 acres of forest and grasslands. A fire crew rescued a badly singed bear cub clinging tenaciously to the side of a burnt pine tree. After being treated at a veterinary hospital in Santa Fe, “Smokey Bear” was kept by Game Warden Ray Bell in his home, where Smokey was said to be somewhat of a ham and a “mite domineering.” Smokey was later taken to the National Zoo in Washington DC, and became the National Fire Safety symbol, Smokey the Bear. Remember, “Only YOU can prevent forest fires.”

Nutritional Facts:

Serves: 4
Total Calories: 937
Calories from Fat: 402

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