Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!
If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!
There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought a few trout at Costco. Ha Ha! No fishing for him, except to fish through the seafood section, looking for fresh seafood.
Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do. Ha Ha! The method for preparing this recipe is simple. Here’s how to make the trout:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Trout
NOTE: You will want to use boneless trout fillets (with the skin on one side) for this recipe. With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).
Cook The Trout Fillets
Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add the trout fillets, skin side UP to the hot oil.
Cook the trout for 4-5 minutes on medium heat, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over, because you don’t want them to stick to skillet. Cook an additional 3-4 minutes.
Let The Cooked Fish “Rest”
Once the fish is cooked, remove your skillet from the heat source. Cover the skillet with a lid, and let the cooked trout “rest” for 5-10 minutes. Leave the lid on the skillet.
Once the fish is done resting, carefully lift up each piece of trout and remove the skin from the bottom. It should peel off nicely.
Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet, because you want all the little tidbits and oils left in there!
Make A Lemon Garlic Butter Sauce For The Trout
To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this liquid for 1 minute on medium-low heat, stirring occasionally. Turn off the heat.
Add the butter and chopped fresh parsley to the skillet. Stir well, to combine, and continue cooking on low heat until the butter has melted.
Add The Cooked Trout To The Lemon Butter Garlic Sauce
Once the butter has melted and the sauce is creamy, gently add the trout fillets back into the skillet. Spoon sauce over the top of the fish.
If necessary, reheat on low, just until fish reaches serving temperature.
Serve The Trout In Lemon Garlic Butter Sauce
Place the cooked trout onto individual serving plates. Spoon a bit more of the sauce over each piece of fish. Sprinkle with the remaining chopped parsley for garnish… and serve!
That’s it! So now, whether you are fishing some of the great lakes in the United States OR fishing the seafood counter at a grocery store, you have a new way to prepare trout in lemon garlic butter sauce!
If you have a smoker or Traeger grill, be sure to check out my recipe for Traeger Grill Smoked Trout. You might also enjoy my recipe for Pan-Seared Steelhead Trout, because it is delicious, too!
Thanks for stopping by today. I invite you to come back soon for more yummy recipes. Have a great day!
Looking For More SEAFOOD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes, including:
- Citrus Marinated Swordfish Kabobs
- Orange and Rosemary Glazed Salmon
- Fried Shrimp
- Dover Sole Fillets with Mango Avocado Salsa
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Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!
- 3-4 Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
- 2 Tablespoons olive oil
- Salt (to generously season fish)
- 1½ teaspoons Italian seasoning
- 4 cloves garlic , minced
- 3 Tablespoons fresh squeezed lemon juice
- 2-3 Tablespoons white wine
- 2 Tablespoons butter (room temp)
- 2 Tablespoons parsley (finely chopped), divided
- With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
- Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
- To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
- Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
- Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!
Here’s one more to pin on your Pinterest boards!
Fantastic recipe and thanks for sharing!