Pan Seared Rainbow Trout Fillets
If you're a fan of the zesty brightness of lemon pepper seasoning, you'll love how it enhances the tender, flaky texture of rainbow trout fillets.
Paired with a crisp green salad, this dish makes for a quick, vibrant, and well-balanced meal that's perfect any night of the week.
Ingredients
For the Grilled Rainbow Trout Fillets:
2 Marketside rainbow trout fillets (about 6 oz each)
2 tbsp olive oil
1 tbsp butter
For the Granish:
Lemon Wedges
Directions
1. Prepare the Trout
Start by placing your rainbow trout fillets on a clean plate or cutting board. Pat them dry thoroughly on both sides using a paper towel. Removing excess moisture helps you get that golden, crispy sear
Then coat your trout fully with Merman’s Revenge Lemon Pepper Seasoning. A light, even coat will give you a bright, zesty flavor with just the right amount of heat. Want more punch? Feel free to layer it on.
2. Prep the pan and Cook the Trout.
Place a skillet over low to medium heat (aim for 300–325°F). Once hot, add 1 tablespoon of butter and 1 tablespoon of olive oil. Let them melt together and swirl to coat the pan evenly.
Carefully lay the fillets skin-side down. Sear undisturbed for 3–4 minutes, letting the skin crisp up. Then flip and cook for an additional 1–2 minutes on the flesh side, depending on thickness.
You're looking for a final internal temp of 140°F before removing from the heat. The trout will gently finish cooking off-pan to reach a perfect 145°F. The result? Tender, juicy fish that flakes effortlessly with a fork and has a delicious pan-seared char.
3. Serve.
Plate the grilled rainbow trout fillets alongside some lemon wedges. A quick squeeze over the top brightens every bite with a fresh citrus kick.
Bonus Tips:
Bring the Trout to Room Temperature
Take the fillets out of the fridge 15–20 minutes before cooking. Cold fish straight from the fridge can lead to uneven cooking and may cause the flesh to contract and curl.
Season Just Before Cooking
Apply your seasoning (like Merman’s Revenge Lemon Pepper) right before the fish hits the pan. This helps prevent the salt from drawing out moisture prematurely and keeps the seasoning vibrant on the surface.
Use a Flexible Fish Spatula
If you're flipping the trout, a thin, flexible spatula makes it much easier to slide under the skin without tearing it. It’s especially useful for delicate fish like trout.
Leftovers? Use Them Creatively
Trout holds up well in the fridge for 1–2 days. Flake it into salads, sandwiches, fish tacos, or scrambled eggs for a gourmet twist on leftovers.
