Seared Rainbow Trout Recipe

This pan-seared rainbow trout recipe cooks in less than 10 minutes. It's flaky, tender, and comes with multiple cooking options. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 7

Total Time 9

Servings servings

Calories 162kcal

Author Arman Liew

Ingredients

4 rainbow trout fillets 4-6 ounces each
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon olive oil
3 tablespoons butter
5 cloves garlic mincec

Instructions

Pat dry the trout fillets before seasoning with salt and pepper. Rub the lemon juice all over each one.
Add the oil to a non-stick skillet or grill over medium heat. Place the trout fillets flesh side down onto the pan, pressing lightly so that it sears. Sear for 3-4 minutes, until crispy and golden. Flip and cook for a further two minutes. Add the butter, garlic, and a pinch of fresh parsley, and stir around each fillet.
Remove from heat, drizzle with extra butter, and sprinkle with more parsley.

Video

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.

Nutrition