Mediterranean Pan Seared Trout Recipe with Tzatziki
One of the easiest and best trout recipes I've tried! Trout fillets, seasoned with a couple of warm spices, and quickly seared in extra virgin olive oil. Serve it with a dollop of Greek tzatziki and a big salad for an easy dinner. More ideas in the notes, and be sure to see the step-by-step photos and tips in the post.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
- 1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
- Salt and Pepper
- All-purpose flour for coating (no more than 1/2 cup)
- Extra virgin olive oil (I used Private Reserve Greek EVOO)
- Lime wedges, for serving
Instructions
- 1
Mix the coriander, paprika, and garlic powder in a small mixing bowl.
- 2
Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
- 3
Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
- 4
In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
- 5
Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
- 6
Transfer to serving platter and finish with a squeeze of fresh lime juice.