Pan Seared Trout Recipe

Prep trout

Pat trout fillets very dry with paper towels. Season both sides with kosher salt (about 1/2 tsp per fillet) and black pepper. Lightly dust the flesh side with all-purpose flour and shake off excess; leave skin mostly free of flour so it crisps.

Pan-sear

Heat a large skillet over medium-high heat. Add neutral oil and when shimmering, add trout skin-side down. Press gently with a spatula for 20 seconds to ensure full skin contact. Cook skin-side down without moving until skin is deep golden and crisp, 4–5 minutes depending on thickness. Flip carefully, add butter to the pan, and baste the flesh with melted butter for 30–60 seconds until just cooked through (internal temp ~125–130°F / 52–54°C). Remove to a warm plate and tent loosely with foil while finishing other components.

Finish

Squeeze a little lemon over each fillet before plating. Reserve pan juices for a drizzle if desired.

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch. Combine rinsed rice, water, butter, and salt in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

While rice cooks, combine thinly sliced carrot, fennel, red onion, cucumber, and sliced garlic in a bowl. In a small saucepan, warm sherry vinegar with olive oil, sugar, salt, and pepper just until sugar dissolves (do not boil). Remove from heat and add bay leaf. Pour the warm vinegar mixture over the vegetables, toss to coat, and let sit at room temperature for at least 15 minutes to pickle and mellow. Taste and adjust salt or vinegar as desired before serving. Discard bay leaf.

In a blender or food processor, combine diced mango, avocado, mayonnaise, lime juice, chopped chipotle, honey, salt, and pepper. Blend until smooth and creamy. If the aioli is too thick, add up to 1 teaspoon of water to reach a drizzleable consistency. Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl and chill briefly if time allows.

Divide warm rice among 4 plates, spoon a couple tablespoons of escabeche alongside rice, and place a pan-seared trout fillet on top or beside the rice. Dot or lightly drizzle spicy mango-avocado aioli across the fish (about 1 tablespoon per fillet) or serve in a small ramekin. Sprinkle finely sliced chives over the fish and aioli, and add microgreens if using. Serve immediately with lemon wedges.