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Rainbow Trout with Cowboy Butter

Rainbow Trout with Cowboy Butter
Prep Time
10 minutes
Cook Time
10 minutes

Rainbow Trout with Cowboy Butter is our nod to Pioneer Woman, Ree Drummond’s buttery creation.  It’s tangy, spicy, addictive and is incredibly versatile.  Cowboy Butter can be used to sear a protein, like we did with the Rainbow Trout, or spread on a vessel such as toast or crackers. It’s a quick trot to assemble and will leave all Cowboys licking their chops.


You will need (2) 6-ounce portions of Rainbow Trout

Cowboy Butter

  • 8 tbsp salted butter, room temperature
  • 1 tbsp lemon juice 
  • 1 tsp zest 
  • 2 cloves garlic, chopped 
  • 1 tbsp shallot, chopped fine 
  • 1 tsp dijon 
  • 2 tsp parsley, chopped fine 
  • 2 tsp Worcestershire sauce 
  • ¼ tsp smoked paprika, salt, black pepper, red pepper flakes 
  • ⅛ tsp cayenne
  • 3-4 Lemon slices
  • Squeeze of lemon
  • Avocado Oil


  1. Prepare the Rainbow Trout according to package instructions
  2. Pat the trout reely dry and set aside
  3. Combine all the ingredients for the Cowboy Butter
  4. Fold ingredients together until it’s well combined and a paste
  5. Set Cowboy Butter aside, keep room temperature
  6. Heat a cast iron pan to high heat, add avocado oil
  7. Place the trout skin side down in the pan, cook for 3 minutes
  8. Add 2 tbsp Cowboy Butter, swirl it around so it coats the pan
  9. Add the lemon slices to the blank spaces in the pan
  10. Turn heat down to medium high
  11. Flip the fish and ensure it’s coated with the butter and starts to carmelize
  12. Cook another 3-4 minutes and remove from heat
  13. Squeeze lemon on top
  14. Plate with rice or greens beans that have been cooked with Cowboy Butter as well


Did this recipe tickle your tastebuds?  You can shop for Trout here

Recipe Notes

Convenient. Healthy. Affordable.

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