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pan-seared trout with tarragon-garlic sauce

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Steelhead trout (rainbow trout) is a great choice for this recipe. But any trout will work equally well such as brook trout, Atlantic trout. The bright pink color makes a great presentation, but its rich flavor is what makes this dish so tasty. If you prefer to avoid the wine in this recipe, you can use an equal amount of vegetable broth, chicken broth or water. Steelhead trout is the official fish of Washington State. And this recipe is a great representation of traditional Pacific Northwest cuisine. It's quite easy to make and is a quick dish that's great for busy days. (293 cal/serv)

yield 2 serving(s)
prep time 7 Min
cook time 8 Min
method Saute

Ingredients For pan-seared trout with tarragon-garlic sauce

  • 1 md
    lemon
  • 2 Tbsp
    all-purpose flour
  • 2 (6-oz)
    trout fillets
  • 1/4 tsp
    salt
  • 1/4 tsp
    lemon pepper (or black pepper)
  • 1 Tbsp
    unsalted butter
  • 1 clove
    garlic, minced
  • 1/4 c
    dry white wine
  • 1 tsp
    dried tarragon

How To Make pan-seared trout with tarragon-garlic sauce

  • 1
    Zest and juice the lemon, reserving 1/4 teaspoon of the zest and 1 teaspoon of the juice. Also, if desired, reserve 2 lemon slices for garnish - optional.
  • 2
    Blend together the flour, salt and lemon pepper. Place the fillets in the flour to even coat, turn and coat the other side with the seasoned flour.
  • 3
    Melt the butter in a large skillet over medium heat. Add the fish to the melted butter and cook for 2 to 3 minutes, turn and cook the other side another 2 to 3 minutes or until the fish flakes easily when lightly pierced with a fork. Transfer fish to serving plates and cover with foil to keep warm.
  • 4
    Add garlic to the skillet and sauté for 1 minute. Add the wine and cook the sauce until reduced and almost evaporated, deglazing the pan by scraping up browned bits. Stir in the tarragon and the reserved 1/4 tsp lemon zest and 1 tsp lemon juice.
  • 5
    Spoon sauce over each fillet. Garnish with lemon slice, and serve immediately.
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