Pan-Seared Steelhead Trout with Old Bay Remoulade
Registered dietitian Jamie Vespa MS, RD, shares this simple and delicious steelhead trout recipe comes together in just 30 minutes with a creamy remoulade. Follow her work on Instagram @DishingOutHealth and at www.dishingouthealth.com for more.
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- Mince pickle chips and capers. 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 on top, and spoon remaining remoulade over the fish Garnish with fresh parley and dill leaves and serve with charred lemons. (The juice of each lemon half can be squeezed over each fillet.)