Pan-Seared Steelhead Trout with Lemon Thyme Butter Sauce
Unlike rainbow trout, steelhead trout looks just like salmon. Today we’re cooking these beauties on a skillet to get that addicting crispy skin. Topped with silky smooth, tangy lemon thyme butter, this dinner in minutes is simply irresistible!
- 1lb skin-on steelhead trout, cut into 4 fillets
- ¼ teaspoon salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons fresh lemon juice
- 3-4 small sprigs of thyme
- Pinch of salt
- 4 tablespoons unsalted butter, cold and cut into 1 tablespoon pieces
- To cook trout, pat dry fillets thoroughly with paper towel. Salt and pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat.
- Once the oil is sizzling, add the fillets skin-side down. Reduce the heat to medium low and cook for about 5 minutes.
- Then flip each fillet and continue to cook until cooked through, about 2 minutes.
- Remove onto a clean plate skin-side up and loosely cover with a foil, while prepare the sauce. (Don’t cover the fillets tightly, or the crispy skin will get soggy.)
- To make the sauce, add lemon juice, thyme and salt in a medium skillet.
- Bring it to a boil over medium heat and cook until it until reduced in half.
- Remove thyme sprigs, reduce the heat to low and add the butter 1 tablespoon at a time. Swirl the pan to slowly melt the butter before adding the remaining butter. (Note: The trick is to slowly melt the butter to get the silky sauce, instead of melted butter. You can pick up the skillet, hovering it over the heat and swirling it to melt the butter.)
- Serve the trout with side of rice, or vegetables of your choice, and lemon butter sauce on the side.
Yield: 4 servings, Serving Size: 1 serving
- Amount Per Serving:
- Calories: 289 Calories
- Total Fat: 20.8g
- Cholesterol: 79.1mg
- Sodium: 964.4mg
- Carbohydrates: 0.8g
- Sugar: 0.3g
- Protein: 19g