Pan Seared Sunburst Farms Trout Recipe
hazelnuts, oranges, brown butter, orzo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Orzo
In a medium pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts until golden brown and fragrant, about 5-7 minutes. Stir frequently to prevent burning. Once toasted, chop roughly and set aside.
- 3
Cook the Trout
Season the trout fillets with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the trout fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes or until the fish is cooked through.
- 4
Make the Brown Butter Sauce
In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 3-5 minutes. Remove from heat and add the juice of one orange, stirring to combine.
- 5
Assemble the Dish
On a plate, layer the cooked orzo, top with the seared trout fillet, drizzle with the brown butter sauce, and garnish with toasted hazelnuts and orange segments.
