Ingredients

The following ingredients have 5 Servings
  • 1 1/2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp all-natural garlic powder (or 1 to 2 tsp garlic paste)
  • 1 1/2 lb trout fillet (or butterflied trout fillet as in the pictures)
  • Salt and Pepper
  • All-purpose flour for coating (no more than 1/2 cup)
  • Extra virgin olive oil (I used Private Reserve Greek EVOO)
  • Lime wedges, for serving

Instruction

  • Mix the coriander, paprika, and garlic powder in a small mixing bowl.
  • Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
  • Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
  • In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
  • Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
  • Transfer to serving platter and finish with a squeeze of fresh lime juice.