Pan Fried Rainbow Trout
A simple and delicious pan seared trout recipe.
Equipment
- 1 Frying Pan
- 1 Fish Spatula
Ingredients
- 1 tbsp Olive Oil
- 2 Fillets Rainbow Trout Also works with other species of trout
- 1 tbsp Butter
- 1 tbsp Traeger Fin and Feather Seasoning
- 1 tsp garlic salt
- Fresh Rosemary
- 1 tsp lemon juice
Instructions
- Fillet your rainbow trout if you haven't already done so.
- Score the skin of the trout with light cuts, about 1/16" deep in intervals of 1/2"-1"
- Season the fillets with the garlic salt and the Traeger Fin and Feather Rub.
- Preheat your pan on a medium high heat. Once hot, add the oil.
- Lay your trout in the pan, skin side down. Add the butter and rosemary. Cook for 2 minutes
- Gently flip the fillet, then cook for another 2 minutes.
- Gently flip the trout back to the skin side down. Reduce heat to low and cover. Cook for another 2-10 minutes, depending on how thick the fillets are.
- Remove from heat, and drizzle some lemon juice on the fillets. Serve hot.