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2 tbsp. butter, divided
1 tbsp. olive oil
4 rainbow trout fillets (4 oz. each)
1/2 c. lemon juice
4 tbsp. chopped parsley
2 tbsp. capers
2 tsp. grated lemon peel
Dash of white pepper

Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet; add trout, flesh side down and cook until golden, about 2 minutes. Gently turn with spatula and cook about 2 minutes longer. Return trout to serving platter; cover and keep warm.

Add remaining 1 tablespoon butter to pan. Melt over low heat. Add lemon juice and next 4 ingredients, stirring well to deglaze pan. Pour over hot, cooked trout. Serve immediately. Makes 2-4 services. About 227 calories per 4 ounce serving!!

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