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