Pan Seared Rainbow Trout
Quick pan-seared rainbow trout fillets finished with garlic butter and lemon.
Equipment
- large non-stick skillet
- Spatula
- Paper Towels
Ingredients
Ingredients
- 4 rainbow trout fillets4-6 ounces each
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
- 2 tablespoonslemon juice
- 1 tablespoonolive oil
- 3 tablespoonsbutter
- 5 clovesgarlicmincec
Instructions
Instructions
- Pat the 4 trout fillets dry with paper towels. Sprinkle the 1/2 teaspoon salt and 1/2 teaspoon pepper evenly over both sides of the fillets. Rub the 2 tablespoons lemon juice over all the fillets.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat until the oil is shimmering.
- Place the fillets in the skillet flesh side down (or skin side down if the fillets still have skin). Press each fillet lightly with a spatula so the surface makes good contact with the pan. Sear without moving for 3–4 minutes, until that side is golden and crispy.
- Carefully flip each fillet. Reduce heat slightly if the pan is very hot.
- Add the 3 tablespoons butter and the 5 cloves minced garlic to the pan. Spoon the melted butter and garlic over the fillets as they cook for 1–2 minutes more, until the fish is opaque through and flakes easily with a fork and the garlic is fragrant but not burned.
- Transfer the fillets to a plate, spoon the garlic butter from the pan over them, and let rest about 1 minute before serving.
Notes
Notes
TO STORE
: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE
: Place the grilled and cooled fish in an airtight container and store it in the freezer for up to two months.
TO REHEAT
: Microwave the fish for 30-40 seconds or reheat in a non-stick pan until crispy.
Grill method
: Grease a charcoal grill or grill pan and place over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes on each side.
Oven method
: Place the seasoned trout on a sheet pan with parchment paper or aluminum foil and bake in a preheated oven at 180C/350F for 17-20 minutes.
TO STORE
: Leftovers can be stored in the refrigerator, covered, for up to three days.
TO FREEZE
: Place the grilled and cooled fish in an airtight container and store it in the freezer for up to two months.
TO REHEAT
: Microwave the fish for 30-40 seconds or reheat in a non-stick pan until crispy.
Grill method
: Grease a charcoal grill or grill pan and place over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes on each side.
Oven method
: Place the seasoned trout on a sheet pan with parchment paper or aluminum foil and bake in a preheated oven at 180C/350F for 17-20 minutes.