Seafood > Trout

Pan-Seared Trout with Herb Butter Recipe

Ingredients with Measurements:
- 4 trout fillets (6-8 oz each)
- 1/2 cup unsalted butter, softened
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil

Special equipment needed:
- Large skillet
- Spatula
- Mixing bowl
- Whisk

Step-by-step instructions:

1. In a mixing bowl, combine the softened butter, chopped parsley, chives, thyme, and lemon juice. Whisk until well combined. Season with salt and pepper to taste. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Season the trout fillets with salt and pepper. Place them skin-side down in the skillet.

4. Cook the trout for 3-4 minutes on each side, or until the skin is crispy and the flesh is cooked through.

5. Remove the trout from the skillet and place them on a serving platter.

6. Top each fillet with a generous dollop of the herb butter.

7. Serve immediately.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 400
- Total fat: 32g
- Saturated fat: 16g
- Cholesterol: 130mg
- Sodium: 200mg
- Total carbohydrate: 0g
- Protein: 28g

Substitutions for ingredients:
- You can use any type of fish fillet instead of trout.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.

Variations:
- Add minced garlic to the herb butter for extra flavor.
- Substitute lime juice for lemon juice.
- Add a pinch of cayenne pepper to the herb butter for a spicy kick.

Tips and tricks:
- Make sure the skillet is hot before adding the trout fillets to ensure a crispy skin.
- Use a spatula to gently flip the trout fillets to avoid breaking them.
- Let the herb butter sit at room temperature for 30 minutes before serving to allow the flavors to meld together.

Storage instructions:
- Store any leftover herb butter in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- Reheat the trout fillets in a skillet over medium heat until warmed through.

Presentation ideas:
- Serve the trout fillets on a bed of mixed greens for a colorful presentation.
- Garnish the herb butter with additional chopped herbs.

Garnishes:
- Chopped fresh herbs
- Lemon or lime wedges

Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts

Suggested side dishes:
- Roasted potatoes
- Rice pilaf
- Grilled vegetables

Troubleshooting advice:
- If the skin sticks to the skillet, gently loosen it with a spatula before flipping the trout fillet.

Food safety advice:
- Make sure the trout fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Trout is a freshwater fish that is native to North America. It has been a popular food source for centuries.

Flavor profiles:
- The herb butter adds a rich, savory flavor to the trout fillets, while the lemon juice adds a bright, citrusy note.

Serving suggestions:
- Serve the pan-seared trout with herb butter as a main course for a dinner party or special occasion.

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Taste: Savory, Herbal, Buttery, Citrusy, Nutty