Jul 17 2026
Restaurants›M'tucci's Twenty-Five›Pan-seared Rainbow Trout Recipe

Pan-seared Rainbow Trout Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves4

Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce

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Ingredients

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Pan-Seared Rainbow Trout

Creamy Garlic Mashed Potatoes

Sautéed Arugula

Grilled Artichokes

Lemon Caper Sauce

Method

Preparation

  1. 1

    Prepare the Mashed Potatoes

    Peel and chop the potatoes. Boil in salted water until tender. In the last 5 minutes, add garlic cloves. Drain and mash with butter, heavy cream, salt, and pepper until creamy.

  2. 2

    Grill the Artichokes

    Trim the artichokes, steam them for about 30 minutes until tender. Cut in half, brush with olive oil and lemon juice, and grill each side for 4-5 minutes.

  3. 3

    Sauté the Arugula

    In a pan, heat olive oil and sauté minced garlic until fragrant. Add arugula and sauté for 2-3 minutes until wilted. Season with salt and pepper.

  4. 4

    Cook the Trout

    Season trout fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook trout skin-side down for 4-5 minutes, flip and cook for another 3-4 minutes until cooked through.

  5. 5

    Make the Lemon Caper Sauce

    In a small saucepan, melt butter over medium heat. Stir in lemon juice and capers. Cook for 2-3 minutes and finish with chopped parsley.

Serving

  1. 6

    Plate the Dish

    Serve the pan-seared trout on a plate with creamy garlic mashed potatoes, a side of sautéed arugula, and grilled artichokes. Drizzle lemon caper sauce over the trout.

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