I love all kinds of seafood and particularly love trying mainly varieties of fish. As of late, I’ve been on a huge trout kick. Trout is a very clean fish with low levels of mercury and other contaminants. It’s mild flavor, high protein content, good fats and other essential nutrients and vitamins such as potassium, omega 3 vitamin D and B12. 

It’s been great with simply salt, pepper and garlic powder browned in a little oil or butter. I decided to jazz things up with some pickled onions to elevated the flavors of the seared trout. You can always pickle the onions ahead of time for a milder onion flavor. 

Of course, a bed of spicy sautéed mustard greens is a great place for this tasty fish to land. If you are not a fan of greens, most sides will do. Since I wasn’t craving carbs, I opted for some greens. Check out the recipe below and as always, let me know your thoughts.

Ingredients:

• 1-2 fillets of sustainably raised trout
• 1/2 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 tsp coarse black pepper

Pickling ingredients:

• 2 tbsp apple cider vinegar
• 1/2 tbsp honey
• 1/2 tsp salt
• 1 tsp onion powder
• 1/2 tsp coarse black pepper
• 1/2 cup thinly sliced onion

Directions:

1. Add vinegar and honey to a small container and mix well with a fork until honey dissolves, then add seasonings.
2. Thinly slice onion and add to the picking mixture.
3. Add oil to a pan over medium heat.
4. If using trout with skin, use half of the seasoning on the skinned side of trout, then add, skin side down, to the pan.
5. Season the other side and let cook for 2-3 minutes before flipping and cooking the other side.
6. Serve with salad or steamed vegetables of choice.
7. Top with picked onions
8. Enjoy.