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Cut trout fillet into 4 equal pieces.
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Heat oil in a large non-stick skillet set over medium-high heat. Cook fish for 3–5 minutes, skin side down. Season generously with pepper and add a pinch of salt.
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Flip fish and continue cooking for 3–5 minutes. Cooking time will vary depending on thickness of the fillet. After flipping, remove skin. Squeeze half lemon directly over fish.
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Meanwhile, mix mayonnaise, Greek yogurt, sriracha and Cajun seasoning in a small bowl.
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Preheat oven to broil. Place rack in centre of oven.
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Cut buns in half, place both halves on a baking sheet and bake for 2 minutes with inside facing up.
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Spread spicy mayonnaise on bottom bun halves and add trout, lettuce and dill, to taste. Top with other half of bun and serve.
The cooked trout keeps for 2 days in the refrigerator or 2 months in the freezer.
From the book Soupers rapides by Geneviève O’Gleman, in collaboration with Les Éditions de l’Homme
Photo credit: Maude Chauvin