Pan Seared Trout with Sautéed Greens
August 21, 2020
: 2
Ingredients
- 1 pound wild steelhead trout, skin on, cut into two even pieces (cleaned and dried)
- 2 tablespoons coconut oil
- 2 cloves smashed
- 4 cups spinach, washed
- 1 lemon cut into wedges
- A handful of microgreens, for garnish
Directions
- Step 1 Heat coconut oil in a skillet over medium-high (if it’s smoking- it’s too hot!)
- Step 2 Place fish in skillet skin side down (make sure skin does not stick to the bottom)
- Step 3 Press down on fish with a metal spatula and cook 3-4 minutes to create even crisp browning. (don’t move your spatula)
- Step 4 If you can shake the pan and the fillet moves, flip fish over carefully.
- Step 5 Cook to your liking (3-5 more minutes depending on thickness)
- Step 6 Remove from pan and place skin side up, covered in foil
- Step 7 Meanwhile, add garlic the skillet and cook for about a minute until browned
- Step 8 Add spinach, turn off the heat and cover 1 -2 minutes
- Step 9 Plate spinach side by side with the fillets garnished with microgreens and lemon wedges.
