Pan Seared Rainbow Trout with a Crispy Skin


  • 2 pound rainbow trout fillets, scaled, cut into 4 ounce pieces

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons kosher salt

  • 2 teaspoons black pepper 


  • Rub fillets with olive oil, season with salt and pepper. Let marinate at room temperature for 30 minutes.

  • Heat heavy skillet on high. Pat dry fillets with paper towel. Add 2 pieces at a time, skin side down, Cook about 2 to 3 minutes unti lskin is crispy. Flip to other side, cook another 2 to 3 minutes. Serve skin side up.

  • Serves 4 as a main course or 8 as an appetizer. Enjoy!