<http://schema.org/recipeInstructions>
" Score 2 crosswise slits (skin deep only) into each trout fillet using a very sharp knife. Turn the fillets over and season the flesh with the salt and pepper. Heat 1/2 tablespoon butter and the olive oil in a large nonstick skillet over medium-high heat. Place the fillets in the nonstick skillet, skin side up, and cook until golden brown -- about 3 minutes. Flip and continue to cook until cooked through and the skin begins to crisp around the edges -- about 2 more minutes. Transfer the fillets to a serving dish and keep warm. Add the remaining 1 1/2 tablespoons butter to the hot skillet and cook until just brown. Immediately stir in the lemon juice, parsley, capers, and lemon segments. Pour the sauce over the fillets and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1120/trout-fresh-lemon-capers-3230/>