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Pan-Seared Rocky Mountain Trout
Trout is mild enough that it barely needs a recipe — a hot pan, a little butter, and a squeeze of lemon at the end is really all it takes. This is the dish to make with whatever came off the line over a long weekend.
Method
Season the trout
Pat the trout dry and season both sides with salt and pepper.
Sear
Heat the oil in a large skillet over medium-high heat. Lay the trout skin-side down and sear for 3–4 minutes without moving until the skin is crisp.
Flip and finish
Flip carefully and cook 2–3 minutes more, until just cooked through.
Baste
Add the butter, garlic, and lemon slices to the pan, and spoon the melted butter over the fish for the last minute of cooking.
Finish and serve
Remove from the pan, squeeze fresh lemon juice over the top, scatter with herbs, and serve immediately.
Kitchen notes
Don't move the trout while it sears — letting the skin sit undisturbed is what makes it crisp instead of sticking. This works just as well on a hot camp skillet if you're cooking streamside.
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