Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and pepper and place in the
hot pan skin side down and let sear for 3 - 4 minutes and then remove the chicken from the pan and onto a plate.
Place trout fillets into the very hot skillet remember the fish enters
the pan skin side down.
Place chicken in
the pan skin - side - down, a few pieces at a time and cook for 4 - 5 minutes or until golden brown.
Add the salmon into
the pan skin facing up.
Add the oil and swirl to coat the bottom of the pan; place the chicken breast in
the pan skin - side down.
Season the capon pieces with salt and pepper on both sides, then place in
the pan skin - side down.
Spray with nonstick pan spray and place the fish in
the pan skin side down so both of the skin sides of the fish are flush against the pan (you may need to cook the trout in batches, depending on the size of your pan).
Smoke the chicken for about an hour, or until the internal temp gets to about 140 - 145, then pull it off, flip the chicken and put it back in
the pan skin side up.