Pan-Seared Trout with Old Bay Remoulade
Indulge in the exquisite flavors of Pan-Seared Trout topped with zesty Old Bay Remoulade. This dish features perfectly crispy skin and buttery fish that melts in your mouth, creating a delightful seafood experience. Quick to prepare, it’s perfect for busy weeknights or special gatherings, guaranteed to impress your guests and leave them craving more.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 2 fresh trout fillets (6 oz each)
- 2 tsp Old Bay seasoning
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp chopped fresh parsley (or herbs of choice)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning until smooth to create the remoulade. Adjust seasoning as needed.
- Rinse trout fillets under cold water and pat dry. Season both sides with salt, pepper, and additional Old Bay seasoning.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Place the trout skin-side down in the hot skillet; cook for 4-5 minutes until golden brown. Carefully flip and cook for an additional 3-4 minutes until fish flakes easily with a fork.
- Serve the trout drizzled with remoulade and garnish with fresh herbs.
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 325
- Sugar: 1g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor, consider swapping trout for salmon or chicken. Enhance the remoulade by adding lemon zest for a refreshing kick. Ensure your pan is hot enough before adding the fish to achieve crispy skin without sticking.