2 (6 oz.) speckled trout fillets, skin on, 1 1/2 teaspoon Cajun seasoning salt, 1/2 tsp black pepper, 1/8 teaspoon sage, 1/8 teaspoon granulated garlic, 1/4 cup self-rising flour, for dredging, 6 tablespoons butter, 3 1/2 tablespoon fresh lemon juice, 1/4 cup flat-leaf parsley, chopped, for garnish, 2 tablespoons capers, drained, 1/2 cup toasted sliced almonds.
Get out a small bowl add the salt, pepper, sage, and garlic, mix well, set aside. Butterfly the fish. Generously season the trout with the dry seasonings from the bowl on both sides. Dredge the fish in the flour, shake off the excess. Get out a heavy skillet, add 4 tablespoon butter, when the butter melts add the fish; turn the flame up to medium-high, 350 degrees. Cook the fish skin side down first for approximately 3 minutes turn over and cook another 3 minutes. Remove the fish from the skillet, set aside on a plate. Turn the heat down to a simmer, add the remaining butter. When the butter melts and turns a rich brown add the almonds cook, constantly stirring for about 2 minutes. Add the lemon juice, capers and parsley, taste add salt as needed. Spoon the butter mixture over the fish. BABY this is some good eating right here!