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Pan seared trout with roasted carrots

Pan-Seared Trout with Roasted Carrots & Lemon Yogurt Sauce

Recipe inspired by theoriginaldish.com

Prep Time: 20 min

Cook Time: 30 min

Serves: 3-4

Ingredients: 

  • 1.5 lb steelhead fillet
  • 10-12 multicolored carrots
  • Olive oil
  • 1 tsp salt
  • Freshly cracked pepper
  • 1 tbsp white wine vinegar
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 tbsp minced chives 
  • ½ cup greek yogurt
  • 2 tsp freshly squeezed lemon juice
  • ½ cup chopped parsley

Honey Mustard Sauce Instructions:

  • Combine white wine vinegar, grainy mustard, and honey to a small bowl and mix together. Add 3 tablespoons of olive oil, salt and black pepper to taste.

Greek Yogurt Sauce Instructions:

  • Combine greek yogurt and lemon juice in another small mixing bowl and stir. Season with salt and black pepper to taste. Top with lemon zest. 

Cooking Instructions:

  • Preheat oven to 400°F degrees. 
  • Remove steelhead trout from packaging and let sit for 15-20 minutes. Cut fillet into three or four portions. 
  • Slice carrots lengthwise in half. Place carrots on sheet pan with olive oil, salt and pepper. and cook in oven for 25-30 min, checking halfway to flip carrots.
  • Heat pan or skillet with olive oil to an almost smoking point before placing trout fillet skin side down. Cook fillet for 4 minutes and avoid touching. 
  • Flip fillet and cook for another 2 minutes.
  • Remove carrots from oven and trout fillet from pan.

Plating Instructions:

  • Take a spoonful of yogurt sauce and spread it on a plate.
  • Place trout fillet on top of yogurt sauce and carrots alongside.
  • Dress trout and carrots with mustard sauce, olive oil, salt and pepper to taste. Top with chopped chives and parsley.
  • Enjoy!

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