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Ingredients
  • 2 rainbow trout fillets 4 ounces each, bones removed, skin on
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon butter
  • 1 tablespoon ghee
  • ½ tablespoon lemon juice freshly squeezed
  • 2 tablespoons parsley minced
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