Pan-Seared Rainbow Trout with Lemon Butter Sauce
Pan-Seared Rainbow Trout with Lemon Butter Sauce
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
American
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
Rainbow trout, known for its delicate, mild flavor and tender, flaky flesh, is a perfect choice for seafood lovers seeking a dish that’s both light and satisfying. Sourced from freshwater streams and lakes, rainbow trout boasts a beautifully speckled skin with a subtle iridescent sheen, making it as visually appealing as it is delicious.
This recipe highlights the natural flavors of the trout by pairing it with a vibrant lemon butter sauce. The fish is pan-seared to achieve perfectly crispy skin while maintaining its moist and succulent interior. Fresh lemon juice and zest add a zesty brightness, complemented by the richness of butter and the aromatic warmth of garlic. A sprinkle of parsley ties it all together, creating a simple yet elegant meal that’s ready in minutes.
Whether you’re serving this for a weeknight dinner or an impressive main course for guests, this dish showcases the versatility and charm of rainbow trout at its finest.
Author:Robert Moreland
Ingredients
- 2 rainbow trout filets (skin-on, about 6-8 oz each)
- 1 lemon (zest and juice)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped (optional)
-
1 teaspoon salt (or to taste)
-
1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon paprika (optional)
- Lemon wedges, for garnish
Directions
- Prepare the Trout: Pat the trout filets dry with a paper towel. Season both sides with salt, pepper, and paprika (if using).
- Heat the Pan: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the filets skin-side down in the skillet.
- Cook the Trout: Cook for 3-4 minutes on the skin side until the skin is crispy. Carefully flip the filets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Transfer the filets to a plate and cover loosely with foil.
- Make the Lemon Butter Sauce: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the pan. Let the sauce simmer for 1-2 minutes.
- Finish the Dish: Pour the lemon butter sauce over the trout filets. Sprinkle with fresh parsley for a pop of color and flavor.
- Serve: Serve immediately with lemon wedges on the side. Pair with roasted vegetables, steamed asparagus, or rice for a complete meal.
