Pan-Seared Sea Trout with Citrus Butter Sauce
Ingredients (Serves 2–3)
For the fish:
2–3 fresh sea trout fillets (about 6–8 oz each), skin on if possible
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
Optional: a sprinkle of Old Bay or blackened seasoning for a bit more kick
For the citrus butter sauce:
3 tbsp unsalted butter
1 clove garlic, minced
Juice and zest of 1 lemon (or ½ lemon + ½ orange for a sweeter twist)
1 tbsp fresh parsley, chopped
1 tsp capers (optional)
A splash of white wine or dry vermouth (optional but excellent)
For serving:
Lime or lemon wedges
Sliced avocado, mango salsa, or a side of roasted veggies
Prep the fish
Pat the fillets dry with paper towels — this helps them crisp up nicely.
Season both sides lightly with salt and pepper (and optional seasoning).
Sear the trout
Heat a large skillet (preferably cast iron) over medium-high heat.
Add olive oil and butter. When it’s shimmering, lay the fillets skin-side down.
Cook about 3–4 minutes until the skin is golden and crisp.
Flip gently and cook the other side 1–2 minutes, just until opaque and flaky.
Make the citrus butter sauce
Remove the fish and keep warm.
In the same skillet, lower the heat to medium. Add the garlic and sauté briefly (10–15 seconds).
Stir in the lemon juice, zest, and (if using) white wine; let it bubble for 30 seconds. Replace lemon juice with key lime juice for that local Florida tang.
Whisk in the butter until melted and silky.
Stir in parsley and capers (if using).
Serve
Spoon the citrus butter sauce over the trout.
Serve with grilled asparagus, coconut rice, or a mango-avocado salad for a tropical touch.
🌴 Optional Southwest Florida Twists
Key lime butter: Replace lemon juice with key lime juice for that local Florida tang.
Blackened trout tacos: Use a Cajun spice rub and serve in tortillas with slaw and avocado crema.
Trout almondine: Toast sliced almonds in the butter sauce for a nutty crunch.
