Saucy Trout

1. 1

   Sprinkle the trout fillets with salt.

2. 2

   Set as many of fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch.

3. 3

   Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar.

4. 4

   Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes.

5. 5

   Use a fish spatula to carefully remove the trout to a platter.

6. 6

   Garnish with lemon slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.