Pan-Seared Rainbow Trout
2 12-ounce rainbow trout fillets
Kosher salt and freshly ground black pepper
Flour for dredging
2 tablespoons vegetable oil
1 onion, sliced
2 tablespoons chopped parsley
4 tablespoons Wafu® Ginger Carrot Japanese Dressing
Red chili pepper for garnish (optional)
Rinse trout fillets and pat dry. Divide each fillet into two even pieces.
In a pan, sauté onion in 1 tablespoon vegetable oil on medium heat until transparent.
Sprinkle trout fillets with Kosher salt and pepper. Dredge with flour.
Line a baking sheet with parchment paper and place fillets on top.
In a separate pan, heat 1 tablespoon vegetable oil. Pan-fry fillets for 3-4 minutes on each side. Remove from pan and place on plate.
Drizzle each of the fillets with Wafu® Japanese dressing Ginger Carrot. Garnish with onion and parsley. Chili garnish optional.
Pairs Well With
Delicious and simple rainbow trout that is packed with flavor.