Pan Seared Rainbow Trout
This Pan Seared Rainbow Trout is a quick and elegant dish! Crispy skin, tender flesh, and rich garlic butter make it simply irresistible.
Equipment
- Skillet
- Spatula
- Measuring Spoons
- Knife and cutting board
- Lemon squeezer
Ingredients
Ingredients
- 4 fillets rainbow trout (4-6 ounces each, fresh and skin-on)
- 1/2 teaspoon salt to enhance the natural taste
- 1/2 teaspoon pepper a touch of spice
- 2 tablespoons lemon juice for a refreshing zing
- 1 tablespoon olive oil helps achieve the perfect sear
- 3 tablespoons butter adds richness and depth of flavor
- 5 cloves garlic minced, for aromatic flavor
Instructions
Method
- Rinse the trout fillets under cold water and pat them dry with a paper towel. Season both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering but not smoking.
- Carefully place the trout fillets skin-side down in the pan. Cook for about 4-5 minutes, until the skin is golden brown and crispy.
- Using a spatula, gently flip the fillets. Add the butter and minced garlic to the pan. Spoon the melted butter over the fish to baste it.
- Cook for an additional 3-4 minutes, or until the trout is opaque and flakes easily. Drizzle lemon juice over the top before removing from heat.
- Transfer the trout to a serving platter, spooning some of the garlic butter from the skillet over the top. Serve immediately with your choice of sides.
Notes
- Ensure your skillet is properly heated for a perfect sear.
- Keep an eye on the trout to prevent overcooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.