Pat the trout fillets dry. Sprinkle with sea salt and the Wild River Trout Western Style seasoning on both sides.
Dredge the trout fillets in the flour, and shake off any excess.
In a large cast iron skillet, heat the unsalted butter and olive oil over medium-high heat.
Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over). Remove the trout fillets from the pan, then place it on a tray lined with paper towel to absorb any excess oil.
Squeeze a little lemon juice and sprinkled fresh parsley leaves over the trout.
Cucumber Dill Tzatziki
Peel and grate the cucumbers. Toss with 1/2 tsp. kosher salt. Put in a fine mesh strainer over a deep bowl to drain once drained put into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, mix Mama Jane's Cucumber Dill mix, garlic, 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Combine grated cucumber and greek yogurt in the large bowl with the garlic mixture. Combine thoroughly.
For best flavor cover tightly and refrigerate for a couple of hours. (30 minutes minimum)
Optional: Serve topped with Fresh Dill
Throw a bottle of Wild River Trout in you camping gear, you are going to love it with your fresh catch on the campfire! As with all of our seasonings—don't