INGREDIENTS

• 1 yellow pepper
• 1 orange pepper
• Mushrooms
• Olive oil
• Rainbow trout fillets
• Salt and black pepper
• Flour
• Butter
• 1 shallot; chopped
• ½ cup lemon juice
• 1 Tbs. dijon mustard
• 2 Tbs. balsamic vinegar
• ½ cup olive oil & canola oil (together)

INSTRUCTIONS

Heat the olive oil in a skillet on medium-high. Cook the peppers and mushrooms until they’re to your liking. Add salt and pepper to taste. Set aside. Season trout with salt and pepper then lightly coat with flour. Heat the oil and butter on high heat. Place the trout meat first and cook until golden brown, about 2-3 minutes. Carefully flip and cook for an additional 2-3 minutes. Serve on top of the veggies. For vinaigrette, add shallot, vinegar, mustard, and lemon juice to a blender. Blend for 30 seconds, then add oil. Add salt and pepper to taste then blend again. Serve with veggies and trout.