Provide a good classic frying pan in the mountains and I can create the spectacular pan-seared rainbow trout! The Rocky Mountain rivers are known as a haven for native rainbow trout. As a child, I would go fly fishing with my Dad in the Wind River region of Wyoming during spring . The chilly rushing water and rocky river beds host an abundance of delicious fresh fish. With a busy lifestyle, now, it is not as easy to go backpacking into the mountains; so, our family quest for the “best” pan-seared trout can also be found at the Ritz Carlton’s Atlanta Grille. Yes, it is so good that we fly in just have lunch. The pan-searing technique works well at home, too. Again, start with a good classic frying pan and add a half stick of butter. As the butter gets hot, carefully pour on a half cup (dash) of Sherry. The infusion of the two ingredients ensures a tasty trout. Place the cleaned trout (skin side down) into the pan and sear on both sides until cooked. Top with a tablespoon of fresh lemon juice, a dash of salt and a sprinkle of almond slices for Trout Amandine (commonly misspelled as Almondine of which there is no such word). Top that with a sprinkle of fresh herbs. Find your dining rainbow in the clear bubbling water of the Rocky Mountains, in quality restaurants or at your own table and find the heartwarming taste of river to table cuisine. © Kelly McBride Loft