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Pan-Seared Trout with Old Bay Remoulade
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5 from 3 votes

Pan-Seared Trout with Old Bay Remoulade

Pan-Seared Trout with Old Bay Remoulade, charred lemon, and herbs. This Steelhead trout recipe is ready in under 30 minutes and makes a restaurant-worthy dinner.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Large skillet
  • Mixing bowl

Ingredients

  • 3 whole lemons, divided
  • 1/2 cup mayonnaise (I use avocado oil mayo)
  • 3 Tbsp. minced Bread & Butter pickle chips
  • 1 Tbsp. minced capers
  • 1 tsp. Old Bay seasoning
  • Dash of hot sauce (I like Tabasco)
  • 4 (6-oz.) skin-on steelhead trout fillets (preferably steelhead trout OR salmon from Norway)
  • 3/4 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • Fresh torn parsley leaves and fresh dill for garnish

Instructions

  • Prepare Old Bay Remoulade by combining mayonnaise, pickles, the zest and juice of 1 whole lemon, capers, Old Bay, and hot sauce in a bowl; mix well. Set aside.
    Prepare trout by patting fish dry with a paper towel, and seasoning the flesh and skin with salt and black pepper.
  • Slice the remaining two lemons in half crosswise. Brush flesh of lemons with olive oil. Heat a large cast iron or stainless steel pan over medium-high. Once hot, arrange lemons, cut side down, and cook undisturbed, until lightly charred, about 4 to 5 minutes. Transfer lemons to a plate.
  • Add remaining 2 Tbsp. oil to the pan, and reduce heat to medium. Arrange trout fillets, skin side down, in pan. Cook for 3 to 4 minutes, undisturbed, until the skin starts to crisp. Gently flip, and cook for 3 to 4 additional minutes, until cooked through.
  • To serve, spread half of Old Bay Remoulade on a serving platter. Arrange trout fillets overtop, and spoon remaining remoulade overtop. Garnish with fresh herbs, and serve with charred lemons. (The juice of each lemon half can be squeezed over each fillet.)

Notes

  • Store: Store fish separately from remoulade. The fish will last up to 2 days in the refrigerator, while any leftover remoulade will last up to 1 week.
  • Reheat: Rewarm trout in a skillet over medium-low heat, covered, to help the fish steam. Add remoulade and herbs after it is warm.

Nutrition

Serving: 1trout fillet with 3 T. sauce | Calories: 458kcal | Carbohydrates: 4g | Protein: 36g | Fat: 28g | Saturated Fat: 3.75g | Sodium: 860mg | Sugar: 2g