GW Fins’ Speckled Sea Trout Meunière Recipe

It is killing us that we are not in the kitchen preparing you Scalibut or refilling your wine glass in the dining room right now. We are not built for social distancing – we live to bring people together to celebrate life, love, and milestones!

As we do our part to keep our community safe, we hope that you will continue enjoying GW Fins at home. Here is a simple recipe for Speckled Trout Meunière … straight out of the pages of our cookbook, The Deep End Of Flavor.

It’s the perfect recipe to highlight the flavors of wonderful, fresh local fish.



(Serves 2 as a main dish)

2 (5- to 6-ounce) speckled trout fillets or other fillets from a smallish fish (Alternatives are catfish, drum, or sole)

Kosher salt and freshly ground black pepper

1⁄2 cup all-purpose flour

1 tablespoon olive or canola oil

3 tablespoons salted butter, plus more if needed, divided

1⁄2 lemon, juiced
1 tablespoon chopped fresh parsley


Lightly season the fish fillets with salt and pepper and dust with the flour. Set a large sauté pan on medium heat.

When hot, add the oil then 1 tablespoon butter. If the butter is browning too quickly, remove the pan from the burner and wait a few seconds before adding the fish. (If it burns, dump it out, wipe out the pan, and start over.)

Place the seasoned fillets skin side up (the flat side, if skinned) in the hot pan and cook undisturbed, for 3 to 4 minutes. With a spatula, lift a fillet to check for color. When they are golden brown, tilt the pan toward you so the oil drains to the bottom and turn the fillets away from you so you don’t splash oil onto yourself. Gently flip with spatula and cook, skin side down, for 2 or 3 minutes longer.

Remove the fillets to a heated plate. Reduce heat to medium and add the rest of the butter. Using a fork or whisk, scrape the crusted bits off the bottom of the pan while the butter is browning. (If the melted butter has blackened bits, dump it out, quickly wipe out the pan, and add fresh butter.)

When the butter is medium brown (just past the color of light brown sugar), add the lemon juice and parsley, and other additions if desired.

Immediately pour over the fish fillets and serve.

OPTIONS TO ADD TO THE BROWNED BUTTER/LEMON JUICE MIXTURE 1⁄4 to 1⁄2 cup sliced almonds for classic Trout Amandine.