Pan-Seared Trout with Herb Sauce by Chef Andrew Zimmern

trout fillets

🥗Healthier: salmon fillets

💰Cheaper: tilapia fillets

Tilapia is often less expensive and widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives can mimic the briny flavor of capers.

Cut bacon into half-inch pieces and place in a warm skillet.

Preheat the skillet on low, then increase the heat to crisp the bacon.

Crisp the bacon until it renders its fat, which will be used to cook the trout.

Season the trout fillets with a blend of dried tarragon and chives.

Cut the trout fillets in half for easier cooking.

Increase the heat and place the trout fillets skin-side down in the skillet with the rendered bacon fat.

Cook the trout for a couple of minutes until the skin is crispy and browned.

Check for doneness; the fish is ready to flip when it is opaque on the sides.

Flip the trout fillets and cook until fully cooked through.

Prepare the herb sauce by blending capers, mustard, vinegar, olive oil, parsley, tarragon, and quartered shallot until pureed.

Grate a hard boiled egg into the herb sauce for added flavor.

Serve the trout with new potatoes, bacon, chives, and butter, placing the tail next to the sauce and topping with the other piece of fillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens