Mediterranean Pan Seared Trout Recipe with Tzatziki

Mediterranean Pan Seared Trout Recipe with Tzatziki

from themediterraneandish.com
16 min

One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.

Ingredients

  • 1 1/2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
  • 1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
  • Salt and Pepper
  • All-purpose flour for coating (no more than 1/2 cup)
  • Extra virgin olive oil (I used Private Reserve Greek EVOO)
  • Lime wedges, for serving

Directions

  1. 1

    Mix the coriander, paprika, and garlic powder in a small mixing bowl.

  2. 2

    Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.

  3. 3

    Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).

  4. 4

    In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).

  5. 5

    Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.

  6. 6

    Transfer to serving platter and finish with a squeeze of fresh lime juice.