Pan Seared Trout

Course Main Course


  • 2 ½ lb Trout Filet (skin on)
  • Salt and Pepper
  • Garlic Powder
  • Chili Powder
  • Lemon Juice
  • 2 tbsp Olive Oil, plus more to drizzle on fish


  • Preheat skillet (cast iron is preferred) with olive oil on medium-high
  • Season fish on both sides with spices, squeeze the juice of about 1/2
    lemon over non skin side, and drizzle with olive oil.
  • Sear trout filet in olive oil 2-4 minutes on each side (start with the
    skin side down). Fish is cooked through when meat is opaque and flakes with a
  • Carefully remove from pan with a spatula and place on plate lined with
    paper towels to absorb and excess oil. Serve warm.


This recipe works well with any white fish, such as halibut, cod, grouper, snapper, and orange roughy. Cooking times may need to be adjusted depending on thickness of the fish.