Ingredients:

  • 2 Rainbow Trout Fillets (approx. 5.5 oz each), skin-on
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, freshly minced
  • 1 tsp Lemon Zest
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Dry the fillets. Use paper towels to pat the skin and flesh sides of the trout completely dry. Note: Surface moisture is the enemy of a crispy sear.
  2. Season the trout. Sprinkle the 1/2 tsp sea salt and 1/4 tsp black pepper over both sides of the fish. Note: Salt helps break down surface proteins for a better crust.
  3. Heat the pan. Place your skillet over medium high heat and add 1 tbsp extra virgin olive oil. Wait until the oil is shimmering and wisps of smoke appear.
  4. Place the fish. Lay the trout fillets in the pan, skin side down, pressing gently with a spatula for 5 seconds. Listen for a loud, aggressive sizzle.
  5. Sear the skin. Cook for about 4 minutes without moving the fillets until the skin is golden and releases easily from the pan.
  6. Flip the fillets. Carefully turn the trout over to the flesh side. Expect a vibrant, toasted color on the skin.
  7. Add the aromatics. Drop the 2 tbsp unsalted butter and 3 cloves minced garlic into the pan. The butter should foam immediately and smell nutty.
  8. Baste the fish. Tilt the pan and use a spoon to pour the foaming garlic butter over the skin for 2 minutes until the garlic is fragrant and the fish is opaque.
  9. Finish the dish. Remove from heat and sprinkle with 1 tsp lemon zest and 1 tbsp fresh parsley. The aroma of lemon and herbs should be bright and fresh.
  10. Rest and serve. Transfer to plates and let rest for 2 minutes to allow the juices to redistribute through the flaky flesh.