Pan-Seared Trout with Lemon Herb Butter

If you’ve ever struggled to find truly fresh-tasting fish, this recipe will change your mind about cooking seafood at home. We’re making pan-seared Riverence Rainbow Trout. This fish mild, buttery, and flaky with no fishy smell and is delivered straight to your door through Fish Fixe.

This is my new favorite way to serve restaurant quality seafood at home in under 20 minutes.

Why I Love Fish Fixe (and Riverence)

• Mild, delicate flavor

• Flaky, tender texture

• ASC-certified and responsibly raised in the USA

• High in protein and omega-3s

• Cooks in under 10 minutes

Fish Fixe makes it simple to stock your freezer with premium seafood so you can skip last-minute grocery runs. Their boxes arrive packed with flash-frozen, perfectly portioned cuts that stay fresh until you’re ready to cook.

Inside my Fish Fixe box, I found Riverence rainbow trout, a sustainable, responsibly raised fish from the USA. It’s mild, flaky, and full of clean flavor and honestly, even people who “don’t like fish” love it.

Exclusive Deal: Use code homecook20 at checkout for $20 off your first Fish Fixe box and get Riverence Rainbow Trout delivered right to your door.

Step by Step Instructions:

1. Place the Fish Fixe trout fillets in the fridge overnight or thaw under cold water for about 30 minutes. Pat dry with paper towels.

2. Heat olive oil in a large skillet over medium-high heat. Season trout with salt and pepper, then place skin-side down in the pan. Cook for 3–4 minutes per side, until golden and flaky. Remove and set aside.

3. In the same skillet, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Stir in lemon zest, juice, and parsley.

4. Return the trout to the skillet and spoon the lemon butter sauce over the fillets. Serve immediately with your favorite sides. It’s that easy.

What to serve with Riverence Rainbow Trout

• Roasted baby potatoes

• Garlic green beans

• A crisp Sauvignon Blanc or Chardonnay

Print

an-Seared Riverence Rainbow Trout with Lemon Herb Butter

Yield 2

Author Kim Alexander

Prep time

5 Min

Cook time

10 Min

Total time

15 Min

Cook modePrevent screen from turning off

Ingredients

• 2 Riverence rainbow trout fillets (about 5–6 oz each)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1½ tablespoons honey
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Fresh parsley (optional, for garnish)

Instructions

1. Thaw & pat dry the trout fillets (thaw quickly in cold water if frozen).
2. Season fillets with salt and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat.
4. Add trout skin-side down; cook 3–4 minutes until the skin is crispy and golden.
5. Flip and cook 2–3 minutes on the other side until just opaque.
6. Reduce heat to low. Add butter and garlic; swirl until fragrant (30 seconds).
7. Stir in honey, then spoon the garlic honey butter over the trout to glaze.
8. Serve hot with a squeeze of lemon and sprinkle of parsley.

Notes

• Works beautifully with salmon, mahi mahi, or shrimp too.
• Pair with shaved Brussels sprouts or roasted baby potatoes for a quick side.
• Mild, flaky, and never fishy and it's perfect for kids or seafood skeptics.

Riverence Rainbow Trout from my Fish Fixe box - Use code HOMECOOKVIBE20 for $20 off your first box.

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