pan-fried rainbow trout fillets

2016-09-16 a.o.

This is a very simple recipe that can be done with pretty much any kind of fish fillet.

I always start skin-side up and turn only once. The skin will support the fish when I remove it from the pan, with less chance of break-up.

Rainbow trout often has an oily by-taste that some—and that includes yours truly—may find unpleasant. That can be remedied by removing the brown meat layer under the skin after cooking.


This is what you need for 2 servings:

  • 2  rainbow trout fillet, up to 1-lb. each
  • 1 tbsp. butter
  • optional:
    • S&P
    • 2 limes, halved
Pic1: pan-fried rainbow trout fillet



Pic5: start skin-side up — 2016-09-28
Pic6: served — 2016-09-28
Pic7: with fruit — 2017-10-12



Pic2: start skin-side up
Pic3: turn
Pic4: all done