Pan Seared Trout

Pan Seared Trout

Time: 30 minutes
Servings: 4


  • 1 Tbsp olive oil
  • 1.25lb Steelhead trout fresh fillet
  • 3 tsp spice rub
    • 1 tsp black peppercorns

    • 2 tsp yellow mustard seed
    • 1 Tsp coriander seed
    • 2 tsp cumin seed
    • 1 Tbsp sea salt
    • 2 tsp high quality ground turmeric
  • 1 Tbsp tamarind glaze
    • 1 cup honey
    • 1 cup soy sauce
    • Tbsp tamarind paste or store-bought tamarind chutney
    • 1 Tbsp ginger garlic paste
    • Tbsp salt
    • Tbsp ground black pepper

Spice Rub Instructions: 

  • Toast the peppercorns, mustard seeds, coriander seeds and cumin in a dry pan for about a minute until they are fragrant

  • Combine the toasted spices with the salt in a spice grinder and grind to a fine powder

  • Transfer the ground spice to a mixing bowl and add the turmeric powder, mixing well to combine. Transfer to an airtight container

Tamarind Glaze Instructions: 

  • Combine all ingredients in a small saucepan and bring to a gentle boil
  • Simmer for 10-15 minutes until the mixture is slightly thickened
  • Allow the mixture to cool completely

Cooking Instructions:

  • Heat a cast iron pan and add the olive oil
  • Season your fillet liberally with the spice rub and sear on each side for about 2 minutes, or until the fish reaches an internal temperature of 130 degrees
  • Brush the tamarind glaze on the fish and reheat it in the oven for about a minute until the glaze bubbles and caramelizes

Serving Instructions:

  • Serve with basmati rice, a refreshing citrus salad or a roasted vegetable of your choice
  • Enjoy!