PAN-SEARED SPICED TROUT Recipe
fall vegetables, butternut squash puree
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Ingredients
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For the Pan-Seared Spiced Trout
Method
For the Fall Vegetables and Butternut Squash Puree
Prepare the Butternut Squash Puree
Peel and dice 1 medium butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend with 1 tbsp olive oil, salt, and pepper until smooth.
Season and Cook the Trout
Mix paprika, cumin, garlic powder, salt, and black pepper in a bowl. Rub the spice mixture onto the trout fillets. In a skillet, heat 2 tbsp olive oil over medium-high heat. Place the trout fillets skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
