Who says fishing for trout can only be done in the warmer months of the year? In Colorado, home of The Paleo Diet®, there’s nothing better than a fresh catch at high altitude in the middle of winter! Check out the photo to the right of Kenny Cordain holding a 14.5-pound wild Mackinaw pulled up through two feet of ice from frozen alpine waters at 9000 feet. Worth all the effort for the high yield of multiple Omega-3 rich fillets to be enjoyed over the next few months. Trout can be prepared and cooked using a variety of methods. One of our favorite recipes is so fast and easy, you can go from lake to table in record time.
- 2-3 lbs trout fillets
- 2 tablespoons extra virgin olive oil
- 2 fresh lemons
- 2 tablespoons unsalted lemon pepper
- ¼ cup fresh cilantro
Rinse fillets in cold water and pat dry. Heat olive oil in large fry pan over medium heat. Place fillets in pan skin side down. Slice one of the lemons in half and squeeze juice evenly over fillets. Slice the 2nd lemon into 1/8 inch slices, removing seeds. Place lemon slices over fillets. Sprinkle with lemon pepper and cook until fillets are cooked ¾ through. With large spatula, carefully turn fish and continue cooking. Once the fish has lost its pink color and flakes easily, remove from heat. Sprinkle fresh cilantro over fillets before serving.