Tabasco green pepper sauce
Fresh or dried dill
DirectionsPlace filleted trout on saran wrap and cover both sides with green sauce. Wrap up fillets in saran wrap and put in fridge for at least 1 hour. Remove when ready to cook and on each fillet put ½ teaspoon dill, ¼ teaspoon lemon pepper and garlic powder to taste. Dredge in flour and shake off excess. Place fillets in hot frying pan with just enough olive oil to cover the bottom of the pan. This is not a deep frying method, but more of a sauté application. Fillets will cook quickly and need to be turned over once.