Pan Seared Rainbow Trout
MERMAN'S REVENGE RECIPE
PAN-SEARED RAINBOW TROUT
Tender rainbow trout gets a crisp skillet sear and a bright, zesty coating of Merman's Revenge Lemon Pepper Seasoning for a fast seafood dinner.
LET'S COOK
DIRECTIONS
PREP THE TROUT
Pat the rainbow trout fillets dry thoroughly on both sides. Coat the trout evenly with Merman's Revenge Lemon Pepper Seasoning.
SEAR THE TROUT
Heat a skillet over low to medium heat, about 300-325°F. Add 1 tablespoon butter and 1 tablespoon olive oil and swirl to coat. Place the fillets skin-side down and cook undisturbed for 3-4 minutes. Flip and cook 1-2 minutes more, depending on thickness. Remove around 140°F and let carryover heat bring the fish to 145°F.
SERVE
Plate the trout with lemon wedges and finish with a fresh squeeze of lemon.
MADE WITH
LEMON PEPPER SEASONING
Bright Fresh From Florida lemon, black pepper, garlic and savory spices give delicate fish a clean citrus-forward finish.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
TAKE THE CHILL OFF
Let the trout sit out for 15-20 minutes before cooking so it cooks more evenly.
SEASON RIGHT BEFORE COOKING
Apply the Lemon Pepper Seasoning just before the trout goes into the pan so the surface stays dry enough to sear.
USE A FLEXIBLE SPATULA
A thin fish spatula makes it easier to get under the delicate fillets without tearing them.
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