ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Florida Sea Trout

Yield 6 servings


  • 6 (3/4-pound) dressed sea trout
  • 1/4 cup butter or margarine, softened
  • 1 hard-cooked egg, finely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon diced pimiento
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon cracked black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • Lime slices

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry, and set aside.

  2. Cream butter in a small mixing bowl; stir in egg, parsley, pimiento, 1/4 teaspoon salt, and pepper. Set aside.

  3. Combine flour and remaining salt in a large mixing bowl; stir well. Dredge fish in flour mixture. Place fish on well-greased rack in a broiler pan; brush with oil. Broil fish 3 inches from heating element 8 minutes or until fish flakes easily when tested with a fork.

  4. Transfer fish to a warm serving platter; spread each with reserved butter mixture. Garnish with lime slices; serve immediately.

Oxmoor House Homestyle Recipes