How to Pan-Sear Trout: Easy Pan-Seared Trout Recipe . 1 week ago masterclass.com Show details . Recipe Instructions 1. Pat fish fillets dry with paper towels. Arrange fillets on a rimmed …
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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. Use a fish spatula to carefully transfer the cooked trout to the plate skin side up to keep the skin crispy.
Heat olive oil on medium heat in a large skillet. Adding 1 tablespoon of olive oil is enough as fish will release lots of its own oil (steelhead trout is a fatty kind of fish). Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
In a large cast iron skillet, heat about 3 to 4 tablespoon 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).
Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture. Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.