Instructions

Season the fish with the rub.
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Heat the butter in a large skillet over medium-high heat. Add the flour and, stirring constantly for 5 to 6 minutes, make a medium brown roux, the color of peanut butter.
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Add the onions, celery, bell peppers, salt, cayenne, and black pepper. Stir briskly, coating the vegetables with the roux mixture and separating the onions rings. Continue stirring for 6 to 7 minutes, or until the vegetables are wilted. Add the water and stir until the mixture thickens, 6 to 7 minutes. Add the lemon juice and lay the trout in the pan and baste with the sauce. Cover and cook for 6 to 7 minutes, or until the fish flakes easily with a fork. Add the parsley and remove from the heat. Serve right away.
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Yield: 4 servings