Pan Seared Trout Recipes

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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!

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-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

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 6

4 rainbow trout, about 12 ounces each, whole and butterflied, skin on, bones removed (ask your fish dealer to do this for you)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 pint cherry tomatoes, washed, cut through the center in two
2 tablespoons chopped fresh tarragon

Steps:

  • Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;

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

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-FRIED BREADED TROUT



Pan-Fried Breaded Trout image

ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

4 lake trout fillets (about 8 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup bacon-flavored crackers, crushed
1/2 cup cornmeal
1/4 to 1/2 teaspoon garlic salt
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup canola oil
Lemon wedges and/or minced chives or parsley, optional

Steps:

  • Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

PAN FRIED WHOLE TROUT



Pan Fried Whole Trout image

There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.

Provided by Lola

Categories     Seafood     Fish

Time 32m

Yield 4

Number Of Ingredients 8

4 whole (12 ounce) trout, cleaned with tails and heads on
½ cup all-purpose flour
½ cup cornmeal
⅛ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
2 lemons - cut into wedges, for garnish

Steps:

  • Remove gills from fish and discard. Rinse fish under cold water.
  • In a large skillet heat oil over medium heat.
  • In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

Nutrition Facts : Calories 711.2 calories, Carbohydrate 29.8 g, Cholesterol 194.9 mg, Fat 33.2 g, Fiber 4.2 g, Protein 73.4 g, SaturatedFat 5.4 g, Sodium 763.8 mg, Sugar 0.1 g

PAN FRIED TROUT



Pan Fried Trout image

This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.

Provided by Dawnab

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs trout (Whole or Fillets)
1/2 cup cornmeal
3 tablespoons butter
salt & pepper

Steps:

  • Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
  • Pat dry.
  • Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
  • Melt the butter in a large heavy skillet on medium-high heat.
  • Coat the trout in corn meal and shake off the excess.
  • When the butter is melted, place the coated trout, flesh side down, in the skillet.
  • Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

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HOW TO PAN-SEAR TROUT: EASY PAN-SEARED TROUT RECIPE
how-to-pan-sear-trout-easy-pan-seared-trout image
2020-08-03 Last updated: Nov 8, 2020 • 2 min read. Crispy-skinned, pan-fried trout fillets cook in minutes, making them a great option for weeknight dinners.
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2.4/5 (63)
Category Entree
Cuisine American
Total Time 10 mins
  • 1. Pat fish fillets dry with paper towels. Arrange fillets on a rimmed baking sheet and season both sides of each fillet with salt and black pepper.
  • 2. In a nonstick or cast iron skillet over medium-high heat, heat olive oil and butter until shimmering and butter has melted. Add fillets to the melted butter and oil mixture skin side down, along with herb sprigs, garlic, and capers (if using).
  • 3. Cook fish until skin is light golden brown around the edges, about 2–3 minutes. Use a spoon to baste trout with melted butter and olive oil and continue to cook until the flesh is opaque and fish flakes when pressed with a fork, about 4–5 more minutes. The skin should be crispy and deep golden brown.
  • 4. Use a fish spatula to carefully transfer the cooked trout to the plate skin side up to keep the skin crispy.


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From abc4.com


PAN SEARED STEELHEAD TROUT - SIMPLY SUNDAYS
2017-04-08 Lay your trout in the pan skin side down and sprinkle to flesh side with kosher salt, ground black pepper, garlic powder and onion powder. Sear for 4 minutes without touching or moving the fish around. Flip and place in the oven for 2 minutes more or until a knife inserted into the thickest part comes out easily. Serve immediately.
From simplysundaysfoodblog.com


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