Honeypat Trout

2 brookie fillets

1TBSPN black pepper

1TBSPN white pepper

red pepper flakes

2 TBSPN Extra Virgin Olive Oil (Nice irony, eh?)

1 stick soft butter

2 TBSPN honey

WHAT TO DO:

1) coat fillets with white and black pepper; mix honey in butter until blended.

2) heat olive oil in skillet on Medium

3) pan-fry fillets four minutes

4) flip fillets, pan fry another 5 minutes

5) Put trout on plate, coat with honey butter, sprinkle of red pepper flakes and serve.

No wine with this. Honeypat prefers the hard stuff and that’s all I have to say about that, eh.

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