Pan Sauteed Trout Recipes

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PANFRIED TROUT WITH LEMON



Panfried Trout with Lemon image

You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 lemons, cut into 1/4-inch rounds
4 1/2 teaspoons butter
4 1/2 teaspoons olive oil
4 1/2 teaspoons sesame oil

Steps:

  • Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
  • Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
  • Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

PAN-SEARED STEELHEAD TROUT WITH LEMON THYME BUTTER SAUCE



Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce image

Topped with silky smooth, tangy lemon thyme butter, these beautiful steelhead trout filets with addicting crisp skin are simply irresistible!

Provided by Shinee D.

Categories     Main Course

Time 25m

Number Of Ingredients 8

1 lb skin-on steelhead trout (cut into 4 fillets)
¼ teaspoon salt and pepper
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3-4 small sprigs of thyme
1/4 teaspoon salt
4 tablespoons unsalted butter (cold and cut into 1 tablespoon pieces)
Saffron rice

Steps:

  • To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
  • In a large skillet, heat olive oil over medium-high heat.
  • Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
  • Then flip each fillet and continue to cook until cooked through, about 2 minutes.
  • Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don't cover the fillets tightly, or the crispy skin will get soggy.)
  • To make the sauce, add lemon juice, thyme and salt in a medium skillet.
  • Bring it to a boil over medium heat and cook until it until reduced in half.
  • Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
  • Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

Nutrition Facts : ServingSize 1 serving, Calories 302 kcal, Sugar 1 g, Sodium 351 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg

PAN-FRIED RAINBOW TROUT



Pan-Fried Rainbow Trout image

My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!

Provided by PanNan

Categories     German

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup flour
4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
3 tablespoons lemon juice
salt
pepper
2 tablespoons parsley, chopped
2 whole rainbow trout, fresh, cleaned and heads removed if preferred

Steps:

  • Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
  • Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
  • Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.

Nutrition Facts : Calories 323.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 205.8, Carbohydrate 25.7, Fiber 1, Sugar 0.7, Protein 3.7

SAUTEED TROUT WITH LEMON CHIVE BUTTER



Sauteed Trout with Lemon Chive Butter image

Provided by Claire Robinson

Time 53m

Yield 4 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped shallot
3 tablespoons finely chopped fresh chives, divided
Kosher salt and freshly cracked black pepper
4 pieces trout fillet

Steps:

  • Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
  • Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
  • BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE



Trout with Garlic Lemon Butter Herb Sauce image

One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

1.5 pounds trout (or salmon, or arctic char - 2 large fish fillets with skin on the bottom)
2 tablespoons olive oil (more, if needed)
1 tablespoon Italian seasoning ((dried thyme, oregano, parsley, combined together))
1/4 teaspoon salt (to taste)
4 garlic cloves (diced)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine
2 tablespoons butter (softened)
2 tablespoons parsley (chopped)

Steps:

  • Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  • Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI



Mediterranean Pan Seared Trout Recipe with Tzatziki image

One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.

Provided by Suzy Karadsheh

Categories     Fish and Seafood

Time 16m

Number Of Ingredients 8

1 1/2 tsp ground coriander
1 tsp sweet paprika
1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
Salt and Pepper
All-purpose flour for coating (no more than 1/2 cup)
Extra virgin olive oil (I used Private Reserve Greek EVOO)
Lime wedges, for serving

Steps:

  • Mix the coriander, paprika, and garlic powder in a small mixing bowl.
  • Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
  • Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
  • In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
  • Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
  • Transfer to serving platter and finish with a squeeze of fresh lime juice.

Nutrition Facts : Calories 393 calories, Sugar 4.3 g, Sodium 178.6 mg, Fat 18.5 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 3.3 g, Protein 39.6 g, Cholesterol 10.2 mg

PAN-FRIED TROUT WITH GARLIC AND LEMON



Pan-Fried Trout With Garlic and Lemon image

Trout's subtle flavor speaks for itself. This recipe features garlic, lemon and it is served with mashed potatoes and roasted tomatoes.

Provided by Syrie Wongkaew

Categories     Dinner     Lunch     Entree

Time 45m

Yield 2

Number Of Ingredients 19

For the Tomatoes:
1 cup cherry tomatoes
1 teaspoon olive oil (to drizzle)
Dash sea salt
Dash black pepper (freshly ground)
1/4 teaspoon lemon zest
For the Potatoes:
4 large potatoes (yellow, peeled and quartered)
1/4 cup milk
1 tablespoon butter
1 teaspoon of sea salt
Pepper to taste
For the Trout:
2 (7 oz./200 g) trout fillets (skin-on)
1 tablespoon olive oil
2 cloves garlic (finely chopped)
2 tablespoons lemon juice
2 teaspoons butter
1 tablespoon parsley (finely chopped)

Steps:

  • Gather the ingredients.
  • Preheat oven to 375 F / 190 C.
  • Wash and pat dry the cherry tomatoes. Place them in a small baking dish.
  • Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover the dish with foil.
  • Roast for 25 minutes, remove from the oven and set aside.
  • Add the peeled and quartered yellow potatoes to a pot of cold water. Boil the potatoes until soft, about 20 minutes, then drain.
  • In a large bowl, mash the potatoes well.
  • Add the milk, butter, sea salt, and pepper. Combine well, cover, and set aside.
  • Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2 cloves finely chopped garlic and sauté for 30 seconds.
  • Fry the fish, skin-side down, in the skillet for 5 minutes.
  • Turn the fillets over and fry for 2 minutes. Turn them over, skin-side down again, and turn off the heat.
  • Squeeze 2 tablespoons lemon juice over the fillets and add 2 teaspoons butter. Sprinkle on 1 tablespoon finely chopped parsley. Adjust the seasonings with salt and pepper.
  • Plate the fish with the sides of mashed potatoes and roasted tomatoes.
  • Serve and enjoy.

Nutrition Facts : Calories 1049 kcal, Carbohydrate 133 g, Cholesterol 142 mg, Fiber 14 g, Protein 58 g, SaturatedFat 10 g, Sodium 1322 mg, Sugar 11 g, Fat 33 g, ServingSize 2 servings, UnsaturatedFat 0 g

PAN-FRIED TROUT WITH LEMON THYME BUTTER



Pan-Fried Trout with Lemon Thyme Butter image

Beautiful pan fried steelhead trout with crispy skin and juicy tender meat, smothered with tangy thyme lemon butter sauce. Delicious dinner in minutes!

Provided by Shinee

Categories     Main Course

Time 25m

Number Of Ingredients 7

1 lb skin-on steelhead trout (cut into 4 fillets)
¼ teaspoon salt and pepper
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3-4 small sprigs of thyme
Pinch of salt
4 tablespoons unsalted butter (cold and cut into 1 tablespoon pieces)

Steps:

  • Pat dry fillets thoroughly with paper towel. Salt and pepper on all side.
  • In a large skillet (I use non-stick), heat olive oil over medium-high heat. Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes. Then flip each fillet and continue to cook until cooked through, about 2 minutes. Remove onto a plate skin-side up and loosely cover with a foil, while prepare the sauce. Don't cover the fillets tightly, or the crispy skin will get soggy.
  • To make the sauce, add lemon juice, thyme and salt in a medium skillet. Bring it to a boil over medium heat and cook until it until reduced in half. Remove thyme, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.
  • Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.

Nutrition Facts : Calories 302 kcal, Sugar 1 g, Sodium 206 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 96 mg, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

PAN-FRIED TROUT FILLETS



Pan-Fried Trout Fillets image

This pan-fried trout is an easy seafood dish that you can make in less than 15 minutes. It's a restaurant-quality dish that can be prepared in a few simple steps. I'm confident that this trout recipe will quickly become one of your most cherished family dinner meals.

Provided by Rika

Categories     Main Dish

Number Of Ingredients 6

2 Trout fillets ((about 8 oz each) )
½ tsp kosher salt ((use less or more salt according to your liking))
¼ tsp black pepper
¼ tsp dried basil ((or Italian seasoning) )
1-2 tbsp olive oil
lemon wedges

Steps:

  • Rinse the fish in cold water. Pat the trout fillets really dry with paper towels. Season the fillets (including the skin) with salt, black pepper, and basil.
  • Preheat a skillet over medium-high heat until hot but not smoking for about 3 minutes. Add oil and heat it for a few seconds.
  • Place the fish fillets, skin side down in a pan and cook for 3-4 minutes or until golden brown and crispy. Use a spatula and press the fillets gently for a few seconds to ensure even cooking and crisp skin all over.
  • Gently flip the fish fillets over. Continue pan-frying until cooked through for 2½ minutes or longer until the fish is opaque and flakes easily with a fork. Remove from the heat and serve with lemon wedges.

Nutrition Facts : Calories 566 kcal, Carbohydrate 1 g, Protein 71 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 197 mg, Sodium 758 mg, Fiber 1 g, UnsaturatedFat 22 g, ServingSize 1 serving

PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

Steps:

  • In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
  • In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
  • Preheat the oven to 250 degrees F.
  • Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
  • When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
  • What a fishtale!

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From crecipe.com


SAUTE COD RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Pan Sauteed Cod - The English Kitchen top www.theenglishkitchen.co *Pan Sauteed Cod* Serves 4 Printable Recipe Meltingly tender and sweet cod, cooked in butter with the addition of several fresh herbs.Simple, quick and delicious! 4 thick fresh Cod loins (boned and skinned) 2 sprigs of fresh thyme 2 sprigs of fresh marjoram Some flour for dusting fine sea salt and …
From therecipes.info


PAN-SEARED TROUT & GARLIC-SAUTéED STRING BEANS MEAL KIT ...
In the reserved pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and pepper. Add the seasoned trout* to the pan, skin-sides up, and cook, 1 to 2 minutes per side, or until cooked as desired.
From makegoodfood.ca


PAN SAUTEED TROUT RECIPES
Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds. Pour in the wine and reduce to 1/3 cup, about 5 minutes.
From tfrecipes.com


OUR TASTIEST TROUT RECIPES - MARTHA STEWART
2011-06-08 Nothing could be more earthy and simpler than this dish of wild-caught trout panfried in a combination of olive oil, sesame oil, and butter. Lemon slices and a touch of citrus flavor without masking the natural flavor.
From marthastewart.com


SAUTEED TROUT RECIPES
Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds. Pour in the wine and reduce to 1/3 cup, about 5 minutes.
From tfrecipes.com


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