Lemon-Butter Idaho Rainbow Trout
Enjoy the exquisite flavors of pan-seared Idaho rainbow trout, perfectly complemented by a rich lemon butter sauce. This dish is a celebration of fresh, seasonal vegetables that adds color and nutrition. Ideal for any occasion, it's simple yet elegant—perfectly flaky fish with zesty butter that shines in every bite.
ingredients
- 2 Idaho rainbow trout fillets (6-8 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
- 2 cups seasonal vegetables (zucchini, bell peppers, asparagus)
- 1 tablespoon balsamic vinegar
- Pinch of red pepper flakes (optional)
steps
- 1.
Rinse the trout fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.
- 2.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the trout fillets skin-side down, cooking for about 3-4 minutes until golden brown.
- 3.
Carefully flip the fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily. Remove from the skillet and keep warm.
- 4.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic, lemon zest, and lemon juice. Stir well to combine, allowing the sauce to bubble for a minute.
- 5.
For the vegetables, add them to the skillet with the lemon butter sauce, stirring to coat. Sauté for 3-5 minutes or until they are tender yet still vibrant. Drizzle with balsamic vinegar and sprinkle with red pepper flakes if using.
- 6.
Serve the trout fillets on plates, drizzled with the lemon butter sauce, accompanied by the sautéed vegetables. Garnish with fresh parsley.
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